Recipes/

South western chicken salad

Health services Workplaces & Tertiary education Sport & recreation
Allergen – Contains dairy. Gluten, egg and nut free.
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Chicken and salad in a bowl
g NF Nut free GF Gluten free EF Egg free Main meal
Ingredients
Serves
people
Method
  1. Heat a flat grill or pan.
  2. Combine the dressing ingredients in a bowl and whisk well.
  3. Pour half of the dressing over the chicken and toss to marinate, leave sit for 1 hour
  4. Heat the oil on grill or in pan and cook the chicken all the way through, take off the heat and rest.
  5. 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.
  6. Smash together the avocado, lemon juice and the parsley, set aside.
  7. 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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This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.

 
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