g
NF
Nut free
GF
Gluten free
EF
Egg free
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Heat a flat grill or pan.
- Combine the dressing ingredients in a bowl and whisk well.
- Pour half of the dressing over the chicken and toss to marinate, leave sit for 1 hour
- Heat the oil on grill or in pan and cook the chicken all the way through, take off the heat and rest.
- In another bowl put the lettuce, cherry tomato and corn, mix together the yoghurt and the remaining dressing, pour this over the salad and toss together well.
- Smash together the avocado, lemon juice and the parsley, set aside.
- Evenly distribute the salad on to plates, top with a sliced up chicken thigh, accompany the dish with the avocado.
Each serve provides
| Nutrient | Per serve | Per 100g |
|---|---|---|
| Weight (g) | 326.61 | 100.00 |
| Energy (kJ) | 1608.69 | 492.54 |
| Protein (g) | 26.47 | 8.10 |
| Total fat (g) | 23.83 | 7.30 |
| Saturated fat (g) | 5.97 | 1.83 |
| Carbohydrate (g) | 13.14 | 4.02 |
| Sugars (g) | 5.92 | 1.81 |
| Dietary fibre (g) | 5.25 | 1.61 |
| Sodium (mg) Estimation only | 127.43 | 39.02 |
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
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The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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