Crunch through this combo of fruit, vegies and chicken for a nutrient-packed dinner.
Ingredients
- Olive oil spray
- 3 (about 500g) single chicken breast fillets
- 1 egg yolk
- 2 tablespoons fresh lemon juice
- 1 teaspoon wholegrain mustard
- 125ml (1/2 cup) olive oil
- 4 large celery sticks, ends trimmed, thinly sliced
- 2 red apples, quartered, cored, cut into thin wedges
- 1 bunch radishes, trimmed, thinly sliced
- 1 bunch continental parsley, leaves picked
Method
- Step 1Spray a large non-stick frying pan with olive oil spray to lightly grease. Place over medium heat. Add the chicken and cook for 4-5 minutes each side or until cooked through. Set aside for 10 minutes to cool. Cut the chicken across the grain into 1cm-thick slices.
- Step 2Meanwhile, place the egg yolk, lemon juice and mustard in the bowl of a food processor and process until well combined. With the motor running, gradually add the oil in a thin steady stream until the mixture is thick and pale. Taste and season with salt and pepper.
- Step 3Place the celery, apple, radish and parsley in a large bowl and gently toss to combine. Divide among serving bowls. Top with the chicken and drizzle over the dressing. Season with pepper and serve immediately.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1831 kj
Energy
32g
Fat Total
6g
Saturated Fat
3g
Fibre
29g
Protein
110mg
Cholesterol
140.36mg
Sodium
8g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Steve Brown
- Publication: Australian Good Taste
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