If I’m going to have a salad for lunch, it’s got to be satisfying AND tasty! This salad ticks both those boxes.
Both salad and dressing can be made while the chicken is cooking. Once that’s done, you just toss everything together! If you’re short on time, you could use a bought roast chicken. Remove the skin for a lower fat, lower salt meal. If you’re planning to take this for lunch, simply slice the avocado and dress the salad on the day.
2037 kJ (487 Calories), 34g protein, 23g fat (including 3.9 saturated fat), 30g carbohydrate (including 6g sugars), 5g fibre and 534mg sodium
Add some spice – thinly slice a red chilli and add it to the salad dressing for a bit of a kick!
Add some sweetness – thinly slice a mango cheek and toss it through the salad for a little sweetness
Meat free – swap the chicken for grilled tofu
Swap mint for any other fresh herb you have at home
To make a gluten-free version use a gluten-free soy sauce
Recipe by dietitian Sophie Feng. You can see her on Instagram at @sophfeng