Apples and honey add sweetness to this crunchy salad main.
Ingredients
- 45g (1/4 cup) whole hazelnuts
- 3 small (about 180g each) single chicken breast fillets, trimmed,tenderloins removed
- 150g green beans, topped, cut into 4cm lengths
- 2 red apples (such as pink lady), quartered, cored, thinly sliced crossways
- 80ml (1/3 cup) fresh lemon juice
- 2 tablespoons extra-light sour cream (Pauls brand)
- 1 teaspoon honey
- 1 teaspoon water
- 2 celery sticks, trimmed, thinly sliced
- 1 baby cos lettuce, leaves separated, washed, dried, torn
Method
- Step 1Preheat oven to 180°C. Spread hazelnuts over a baking tray and bake in preheated oven for 7 minutes or until lightly toasted. Remove from oven. Place hazelnuts on a clean tea towel and rub to remove the skins. Coarsely chop.
- Step 2Place the chicken in a large deep frying pan or saucepan and cover with plenty of cold water. Place over medium heat and bring to the boil. Reduce heat to low and simmer for 12 minutes or until cooked through. Remove from heat. Use a slotted spoon to transfer the chicken to a plate and set side for 10 minutes to cool slightly.
- Step 3Meanwhile, place the beans in a medium heatproof bowl. Cover with plenty of boiling water and set aside for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
- Step 4Place the apple and 1 tablespoon of the lemon juice in a small bowl and toss until well combined. Combine the sour cream, honey and water in a small jug. Gradually add the remaining lemon juice and stir until smooth.
- Step 5Thinly slice the chicken across the grain. Place the chicken, apple, beans, celery and lettuce in a large bowl and gently toss to combine. Divide chicken salad among serving plates. Drizzle with dressing and sprinkle with hazelnuts. Serve immediately.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1237 kj
Energy
11g
Fat Total
2g
Saturated Fat
4g
Fibre
34g
Protein
84mg
Cholesterol
99.74mg
Sodium
13g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Tracy Rutherford
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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