Ingredients
- 5 cups (1.25L) water
- 1 brown onion, halved
- 2 sprigs flat-leaf parsley
- 6 black peppercorns
- 2 (about 500g) chicken breast fillets
- 400g kipfler potatoes, peeled
- 1/2 cup (125ml) natural yoghurt
- 1 tablespoon lemon juice
- 2 tablespoons chopped chives, plus extra to garnish
- 1 tablespoon hot water
- 4 celery sticks, trimmed, cut into 4cm-long batons
- 6 small radishes, trimmed, washed, thinly sliced
- 1 bunch watercress, washed, leaves picked
Method
- Step 1Place the water, onion, parsley, peppercorns and a pinch of salt in a large saucepan over medium heat. Bring to the boil. Add the chicken and cover with a lid. Remove from the heat and set aside for 30 minutes to poach. Remove chicken from the poaching liquid and set aside to cool. Thinly slice.
- Step 2Meanwhile, place the potatoes in a steamer basket over a saucepan of boiling water. Cook, covered, for 10-12 minutes or until tender. Refresh under cold running water, drain well. Set aside to cool slightly. Cut into 2cm-thick slices.
- Step 3Combine the yoghurt, lemon juice, chives and hot water in a small bowl.
- Step 4Place the potatoes, chicken, celery, radish slices and yoghurt dressing in a large bowl and gently toss to coat in the dressing. Divide the watercress between serving plates, top with chicken salad and sprinkle with extra chives to serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1019 kj
Energy
4g
Fat Total
2g
Saturated Fat
4g
Fibre
33g
Protein
79mg
Cholesterol
151.86mg
Sodium
5g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Amanda McLauchlan
- Publication: Notebook:
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