Ingredients
- 5 (about 280g) chat (small coliban) potatoes, halved
- 3 (about 720g) single chicken breast fillets, trimmed
- 130g (1/2 cup) gourmet caesar salad dressing (Superb brand)
- 2 tablespoons chopped fresh chives
- Freshly ground black pepper
- 1 cos lettuce, washed, dried, roughly torn
- 310g watercress, stems trimmed, sprigs picked, washed, dried
- 35g (1/4 cup) golden walnuts, chopped
- 1 410g can beetroot wedges, drained
Method
- Step 1Place potatoes in a medium saucepan and cover with plenty of cold water. Bring to the boil over high heat and cook for 10 minutes or until tender. Drain and transfer to a large bowl.
- Step 2Meanwhile, bring a large frying pan of water to the boil over high heat. Add the chicken fillets, reduce heat to medium-low and cook, uncovered, for 4 minutes each side or until just cooked through. Remove from water and set aside for 5 minutes to cool slightly. Break the chicken into large pieces.
- Step 3Combine the caesar salad dressing and chives in a small bowl. Taste and season with pepper.
- Step 4Combine the lettuce, watercress and walnuts in a large bowl, then divide among serving bowls. Top with the chicken, potatoes and beetroot. Drizzle with the dressing and serve immediately.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1590 kj
Energy
12g
Fat Total
6.5g
Fibre
47g
Protein
22g
Carbs (total)
All nutrition values are per serve
- Author: Jo-Anne Quinn
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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