British🥩 Meat

Healthy Roast Chicken Salad

Name: Healthy Roast Chicken Salad
Total time: 45 min
Cuisine: British
Ingredients: 4 skinless, boneless chicken breast; 2 tsp mild curry powder; ½ tsp salt; ½ tsp chili powder; ~2 tbsp olive oil; 1 cucumber; 2 red onion; 2 tbsp capers; ~¼ cups fresh coriander; 4 spring onion; 5 tbsp mayonnaise; 3 tbsp full-fat Greek yogurt; 1 tsp black sesame seeds; 1 tsp white sesame seeds; ~¼ tsp freshly ground black pepper; ½ tsp MSG; ¼ tsp salt

⏱ 45 min

This vibrant and wholesome roast chicken salad combines tender, moist chicken with crisp vegetables and a flavourful creamy dressing. It can be prepared a day ahead and refrigerated, making it perfect for packed lunches or picnics.

High-proteinLow-cal

Adapted from a video by Food with Chetna

Healthy CHICKEN SALAD you will be making on repeat this summer!

Watch on YouTube

Ingredients

skinless, boneless chicken breastor halved as needed4
mild curry powderor substitute hot curry powder, garam masala, tandoori masala, or harissa2 tsp
salt½ tsp
chili powder½ tsp
olive oilto coat the chicken~2 tbspest.
cucumbersliced to medium thickness1
red onion

Steps

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1
Preheat the oven to 160°C fan or 180°C conventional.
2
Gently flatten the chicken breasts to ensure even thickness and place on a baking tray.
3
Sprinkle the mild curry powder, salt, and chili powder over the chicken, then rub gently with olive oil on both sides.
4
Bake for 15 minutes until the chicken is cooked through. Always check that it is fully cooked before removing.
5
Remove from the oven, cover with foil, and let cool on the tray for about 30 minutes until completely cooled.
6
Slice the cucumber to medium thickness.
7
Chop the red onions.
8
Drain the capers, squeeze out excess liquid, and chop.
9
Chop the fresh coriander.
10
Wash and chop the spring onions.
11
In a bowl, combine the mayonnaise, full-fat Greek yogurt, black sesame seeds, white sesame seeds, black pepper, and MSG to make the dressing.
12
Once the chicken has cooled slightly, shred it into bite-sized pieces.
13
Combine all the prepared vegetables, shredded chicken, and dressing in a large bowl. Mix well and season with salt to taste.
14
Transfer to a container, cover, and refrigerate. The salad can be made a day ahead and tastes even better after a few hours or overnight in the fridge.

Healthy Roast Chicken Salad

Ingredients

Steps

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