Crunchy croutons will have everyone dishing up second helpings of this tasty chicken salad.
Ingredients
- Olive oil spray
- 4 slices day-old wholegrain sourdough bread
- 1 garlic clove, peeled, halved
- 3 (about 200g each) single chicken breast fillets
- 1 lemon
- 4 vine-ripened tomatoes, cut into 2cm pieces
- 1 large Lebanese cucumber, coarsely chopped
- 2 teaspoons salted baby capers, rinsed, drained
- 1/2 cup fresh basil leaves, torn
- 2 teaspoons olive oil
- 1 tablespoon balsamic vinegar
Method
- Step 1Preheat a barbecue grill or chargrill on high. Spray with olive oil spray to grease. Cook the bread on grill for 1 minute each side or until lightly charred. Rub with the cut side of the garlic clove. Tear into 2cm pieces.
- Step 2Spray the chicken with olive oil spray. Cook on grill for 4-5 minutes each side or until cooked through.
- Step 3Meanwhile, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a sharp knife to remove white pith from rind. Cut rind into very thin strips.)
- Step 4Coarsely shred the chicken. Place the bread, chicken, tomato, cucumber, capers and basil in a large serving bowl.
- Step 5Whisk oil and vinegar in a small bowl. Add to the salad. Season with pepper. Toss to combine. Divide among serving dishes. Top with lemon rind to serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1152 kj
Energy
6g
Fat Total
1g
Saturated Fat
5g
Fibre
39g
Protein
88mg
Cholesterol
236.34mg
Sodium
6g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
Notes
Variation: For a change, swap chicken for 4 pork loin medallions. In step 2, reduce heat to medium. Cook for 3-4 minutes each side.
- Author: Chrissy Freer
- Image credit: Alan Benson
- Publication: Australian Good Taste
0