A quick and simple chicken salad with yogurt dressing packed with vitamins and minerals.
This meal contains an array of vitamins and minerals including: tryptophan, protein, selenium, vitamin C, pectin, folate and manganese.
What you need:
For the salad:
300g cooked, shredded chicken
2 stalks celery, finely chopped
1 Granny Smith apple, cored and diced into cubes
½ butternut squash, precooked
1 red pepper, chopped
1 red onion, chopped
Fresh flat-leaf parsley
Ground black pepper
1 Romaine lettuce, sliced
For the yogurt dressing:
⅓ cup natural yogurt
2 tbsps cider vinegar
1 tbsp extra-virgin olive oil
1 pinch sea salt
1 pinch freshly ground black pepper
What you do:
To make the yogurt dressing put ⅓ cup of natural yogurt, 2 tbsps cider vinegar and 1 tbsp of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper. Put the lid on the jar and shake well
In a bowl, combine the chicken, celery, apples, pepper, onion and parsley. Stir in the butternut squash, season with salt and pepper, tossing to combine. Serve over the lettuce with yogurt dressing.
To make this recipe even quicker you can use leftover chicken from your meal the night before or season and place some cubed chicken pieces in the oven for 20 minutes.
You can also precook a whole butternut squash, once cooked it’s much easier to peel and what’s left over can be cooled and stored in the fridge for the following day.