Thanks to wholemeal pasta and grilled chicken, this fresh and fruity salad is sure to satisfy your hunger.
Ingredients
- 2 tablespoons currants
- 2 tablespoons white balsamic vinegar
- 150g dried wholemeal penne pasta
- 4 (about 450g) chicken thigh fillets, excess fat trimmed
- Olive oil spray
- 1 red apple, quartered, cored, thinly sliced
- 1 baby cos lettuce, leaves separated, washed, dried
- 1 celery stick, trimmed, thinly sliced diagonally
- 2 tablespoons shredded fresh mint leaves
- 2 tablespoons chopped fresh chives
- 1 tablespoon extra virgin olive oil
Method
- Step 1Preheat grill on high. Combine the currants and vinegar in a small bowl. Set aside to soak. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Rinse under cold running water. Drain. Transfer to a large bowl.
- Step 2Meanwhile, place the chicken on a baking tray. Spray lightly with olive oil spray. Season with pepper. Cook under grill for 3 minutes each side or until the chicken is just cooked through.
- Step 3Thinly slice the chicken across the grain. Add currant mixture, chicken, apple, lettuce, celery, mint, chives and half the oil to the pasta. Season with pepper and toss to combine. Divide the salad among serving dishes. Drizzle over the remaining olive oil to serve.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1400 kj
Energy
10g
Fat Total
2g
Saturated Fat
6.5g
Fibre
27g
Protein
32g
Carbs (total)
All nutrition values are per serve
Notes
Variation:
Hokkien noodles with chicken and currants: Omit the apple. Replace the pasta with hokkien noodles and cook following packet directions or until tender. Replace the olive oil with kecap manis. Add 1 carrot, peeled, cut into matchsticks, to the noodles in step 3. You can wrap the herbs in damp paper towel and store in a sealed plastic bag or airtight container in the fridge for 2-3 days.
- Author: Cynthia Black
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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