- Gluten-free
- High-protein
- Lower-carbohydrate
Ingredients
Serves: 4
- 400g chicken breast, raw or cooked leftovers
- 2 heads romaine, sliced
- 3 stalks celery, diced
- 1 small cucumber, diced
- 50g walnuts, roughly chopped
- 150g red grapes, sliced lengthways
- 1 apple, diced
- 4 tbsp mayonnaise
- 4 tbsp plain natural or Greek yoghurt
- 1.5 tbsp lemon juice
- 1.5 tsp mustard
Method
Step 1
If your chicken is uncooked, pan fry the chicken breasts in a frying pan over medium heat with a tbsp of extra virgin olive oil. Season with salt and pepper to taste. Cook until the chicken breasts are cooked through and are no longer pink, around 10-15mins. Set aside and allow to cool.
Step 2
Once cool, shred the cooked chicken with two forks.
Step 3
Add the chicken to a large bowl with the romaine, celery, cucumber, walnuts, grapes, and apple.
Step 4
Mix together the mayonnaise, greek yoghurt, lemon juice, and mustard in a small bowl.
Step 5
Season the dressing to taste with salt and pepper and mix again.
Step 6
Add the dressing to the salad mix and toss well, until evenly coated and serve.
