Carb-Conscious Chopped Chicken Salad

Nutrition per serve

Ingredients

• 1pcs spring onion
• 300g chicken tenderloins
• 130g natural yoghurt
• 1pcs tomato
• 1pcs carrot
• 50g mixed salad leaves
• 15ml olive oil
• 2pcs egg
• 15ml mayonnaise
• 3ml dijon mustard

Method

1. Step 1 — Prep ingredients
   Bring a small saucepan of water to the boil for the eggs (see Kitchen 101). Thinly slice the spring onion. Put the chicken, half the spring onion and 2 tsp olive oil in a bowl, season with salt and pepper and toss to combine.
2. Step 2 — Boil eggs
   Cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled or 8 mins for hard-boiled. Remove from the pan and cool in cold water.
3. Step 3 — Cook chicken
   Meanwhile, heat a medium frypan over medium-high heat. Cook the chicken for 3-4 mins each side until browned and cooked through. Remove from the pan.
4. Step 4 — Make dressing
   Put the remaining spring onion, half the yoghurt*, 1 tbs mayonnaise, 2 tsp olive oil, ½ tsp dijon mustard and 1 tbs water in a bowl. Season with salt and pepper and stir to combine.
5. Step 5 — Serve up
   Peel and coarsely chop the eggs. Cut the tomato into 2cm chunks. Peel the carrot, then peel into ribbons with a vegetable peeler. Coarsely chop the carrot ribbons. Slice the chicken. Divide the tomato, carrot, chicken, egg and salad leaves among bowls. Drizzle with the dressing and enjoy!
6. Step 6 — Kitchen 101
   If you have the time, remove your eggs from the fridge and bring to room temperature before cooking – they will be less likely to crack during cooking and are easier to peel.

Allergens

Eier, Sulfit, Milch