Grilled Chicken Salad with Yoghurt Dressing
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Coming into spring time enjoy this fresh and light salad while giving your protein & iron intake a boost!
Quick run down
Preparation time: 5 minutes
Cook time: 20 minutes
Serves: 4
Cost: per serve: $4.50
Ingredients
- Olive oil spray
- 4 x 150g skinless chicken breast fillets
- 1 large red onion, peeled, cut into thin wedges
- 350g broccoli, cut into florets
- 400g can borlotti beans, rinsed and drained
- 100g baby spinach leaves
Dressing
- ¼ cup low-fat yoghurt
- 1½ tablespoons lemon juice
- 2 teaspoons tahini
- 1 teaspoon honey
Putting it together
1. Preheat a chargrill pan over medium-high heat. Spray chicken and onion with olive oil. Chargrill chicken for 4–5 minutes each side or until cooked through. Chargrill onion wedges for 2 minutes each side or until lightly charred and tender.
2. Meanwhile, blanch broccoli in a large pan of boiling water until bright green. Drain well. Transfer to a large bowl.
3. Make Dressing: Combine yoghurt, lemon juice, tahini, honey and 1 tablespoon hot water in a small bowl. Set aside.
4. Slice chicken into 1cm thick slices. Place chicken, onion, beans and spinach in bowl with the broccoli. Toss to combine. Divide salad between 4 places. Drizzle with dressing. Serve
