December 5, 2024
Super Protein Chicken Crunch Salad
SUPER PROTEIN CHICKEN CRUNCH SALAD
4 serves | 25 min Prep
INGREDIENTS
- 200g snow peas, trimmed
- 2 (about 180g each) cooked skinless chicken breasts, chopped
- 4 celery sticks, finely chopped
- 1 large Lebanese cucumber, deseeded, finely chopped
- 1 large red apple, cored, finely chopped
- 130g (½ cup) natural yoghurt
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh chives
- 2 baby cos lettuce, coarsely chopped
- 35g (1/3 cup) flaked almonds, lightly toasted
METHOD
- Step 1 - Place snow peas in a heatproof bowl. Pour over enough boiling water to cover and set aside for 30 seconds. Refresh under cold running water then drain.
- Step 2 - Combine the chicken, celery, cucumber, apple and snow pea in a large bowl.
- Step 3 -Whisk together the yoghurt, lemon juice, mustard and chives in a small bowl. Add 1-2 tsp water if dressing is too thick.
- Step 4 - Add the dressing to the chicken mixture and toss gently until combined. Add lettuce and half the almonds and toss gently until combined. Serve immediately sprinkled with the remaining almonds.
Nutrition Facts (amount per serving)
289 Calories
9.3g Fat
15.7g Carbs
5.2g Fiber
32.1g Protein
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Ingredients 500g barramundi fillets 2 tbsp olive oil Salt and black pepper, to taste 1 cup cherry tomatoes, halved ½ cup mixed olives, sliced 1 clove garlic, minced 1 tbsp capers, drained Zest of 1 lemon ¼ cup fresh parsley, chopped Lemon wedges, to serve Instructions Prepare the Barramundi Preheat the oven to 200°C (390°F). Pat the barramundi fillets dry and season with salt, pepper, and a drizzle of olive oil. Place them on a lined baking tray. 2. Make the Tomato & Olive Medley In a bowl, mix cherry tomatoes, olives, garlic, capers, lemon zest, and half the parsley. Toss with olive oil and season with salt and pepper. 3. Roast and Serve Spoon the tomato and olive mixture over the fish. Roast in the oven for 12–15 minutes until the barramundi is opaque and flakes easily. Remove from the oven, garnish with the remaining parsley and a squeeze of lemon juice, and serve warm. Nutrition and Cooking Times Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes Nutrient Value per serve: Calories: 350kcal | Protein: 35g | Fat: 4g | Carbohydrates: 10g
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