Creamy chicken salad

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(2)
Lunch
1 peopleServes
1
  • Brown rice, heat & serve, 1 x 125g quick cup(s) (125g)
  • Chicken breast, lean, baked, 100 g, shredded (100g)
  • Carrot, 0.5 medium carrot(s), grated (55g)
  • Cucumber, unpeeled, 0.25 cucumber(s), diced (58g)
  • Red onion, 0.25 medium, diced (44g)
  • Rocket, any type, 1 cup(s) (16g)
  • Pumpkin seeds, 1 teaspoon(s) (4g)
  • Fresh mint, 1 tablespoon(s), chopped (4g)
  • Mayonnaise, reduced-fat, 3 teaspoon(s) (15g)
  • Red wine vinegar, 1 teaspoon(s) (5g)
  • Pepper, any type, ground, 1 pinch(es), to taste (1g)

Method

Cook rice according to packet instructions.

Once rice is cooked, place in serving bowl and add chicken, carrot, cucumber, onion, rocket, pumpkin seeds, mint, mayonnaise and vinegar. Season to taste and mix well.

TIP: Swap mayonnaise for avocado if you prefer. Feel free to sprinkle some moroccan seasoning through the salad for some spice.

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals2
Vegetables1.2
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Kilojoules2037
Protein37.5 g
Total fat12.9 g
- Saturated fat3 g
Total carbohydrates50.6 g
- Total sugars9.9 g
Fibre7.4 g
Sodium207 mg

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