- 0:10 Prep
- 0:15 Cook
- 2 Servings
- Capable cooks
These colourful rainbow chicken salad jars are perfect for picnics.
Ingredients
- 250g chicken breast fillet
- 1 avocado, sliced
- 130g (1/2 cup) Jalna Greek Natural Yoghourt
- 2 tablespoons lime juice
- 2/3 cup finely shredded red cabbage
- 1 Granny Smith apple, skin on, cored, thinly sliced
- 10 baby roma tomatoes, halved
- 2 cups baby spinach leaves
- 1 large carrot, peeled, coarsely grated
- Fresh coriander leaves, to serve
Method
- Step 1Preheat a chargrill to medium-high. Spray with oil. Season the chicken. Cook for 6 minutes each side or until cooked through. Transfer to a plate and set aside for 5 minutes to rest. Thinly slice.
- Step 2Meanwhile, place the avocado, yoghourt and lime juice in a bowl. Use a stick blender to blend. Season.
- Step 3Combine the cabbage and apple in a bowl. Divide avocado mixture among two 600ml jars. Top each with cabbage mixture, tomato, half the spinach, carrot, remaining spinach and chicken. Top with coriander.
- High fibre
- Low carb
- Low sodium
- Lower gi
Nutrition
2472 kj
Energy
30.9g
Fat Total
8.1g
Saturated Fat
12.3g
Fibre
47.7g
Protein
107mg
Cholesterol
257mg
Sodium
19.7g
Carbs (sugar)
35.6g
Carbs (total)
All nutrition values are per serve
Notes
Top tip: For a vegetarian option, lightly toss drained canned chickpeas with oil and cumin. Roast until crunchy.
Related Video
- Author: taste.com.au
- Image credit: Creative Services
- Publication: Taste Magazine
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