Creamy chicken salad
CSIRO Total Wellbeing Diet
Lunch
1 peopleServes
1
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, 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 & Cereals | 2 |
| Vegetables | 1.2 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Kilojoules | 2037 |
| Protein | 37.5 g |
| Total fat | 12.9 g |
| - Saturated fat | 2.6 g |
| Total carbohydrates | 50.6 g |
| - Total sugars | 9.9 g |
| Fibre | 7.4 g |
| Sodium | 207 mg |