Chicken Salad with Yoghurt and Mint Dressing
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Serving: For Two
Nutrition facts (per portion)
- Calories: 383kcal
- Carbohydrate Content: 16g
- Fat Content: 11g
- Protein Content: 35g
- Salt : 0.9g
- Sugar Content: 15 g
- Potassium: 456.5mg/12 mmol
- Phosphate: 9 mmol/281 mg
Chicken Salad with Yoghurt and Mint Dressing
Ingredients
- skinless chicken breasts - 2 medium (125g / 5oz each)
- celery, sliced - 1 stick (25g / 1 oz)
- seedless grapes, sliced in half - 5 red / green
- pineapple rings (canned in juice), drained & chopped - 2 x tinned
- Yoghurt Mint Dressing
- low fat mayonnaise - 1 ½ heaped tablespoon
- low fat natural yoghurt - 125g (5oz) carton
- Juice of ½ lemon
- honey - 1 level teaspoon
- white pepper - ¼ teaspoon
- finely chopped fresh mint - 2 teaspoon
Instructions
- Place chicken into a pot of boiling water and simmer for 30 minutes or until the chicken is cooked through
- Drain and allow to cool to room temperature
- Chop the chicken into 1 inch pieces and place into a bowl with the sliced celery, grapes and pineapple pieces.
- To make the yoghurt mint dressing, put all ingredients in a bowl & whisk to combine
- Add to the chicken and vegetable mixture, refrigerate until ready to eat
Per portion
- this dish provides 4 ½ protein exchanges (allowances), ½ dairy exchange, ¼ portion of fruit and ¼ portions of vegetables.
- Check your daily allowances to see if you have enough remaining for this dish.
Reproduced with kind permission from the Irish Kidney Association
Some advice from the Kidney (Renal) Dietitians:
‘Serve this salad with a crusty
white roll or some crackers for a more filling balanced meal’
