- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Take a takeaway chook and whip up this simple, yet satisfying low-fat salad.
Ingredients
- 1 large barbecue chicken
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, finely chopped
- 250g baby roma tomatoes, halved
- 2 x 400g cans lentils, drained, rinsed
- 2 tablespoons white balsamic dressing
- 100g baby spinach
Method
- Step 1Remove and discard skin and bones from chicken. Thickly shred chicken, then chop.
- Step 2Heat oil in a large frying pan over medium-high heat. Add garlic. Cook for 2 minutes or until fragrant. Add chicken and tomatoes. Cook, stirring, for 3 minutes or until warmed through.
- Step 3Add lentils and dressing. Toss gently for 1 to 2 minutes or until heated through and well combined. Serve chicken mixture on spinach. Season with pepper. Serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1713 kj
Energy
22.6g
Fat Total
4.2g
Saturated Fat
5.6g
Fibre
36.8g
Protein
106mg
Cholesterol
625mg
Sodium
12g
Carbs (total)
All nutrition values are per serve
Notes
This salad also works well with a creamy mayonnaise-style dressing if you prefer.
- Author: Alison Adams
- Image credit: Andrew Young
- Publication: Super Food Ideas
