CHICKEN SALAD WITH YOGHURT ONION DRESSING

PREP 10 MINS COOK 25 MINS SERVES 2 AS A MAIN

100g sourdough bread or gluten-free bread, torn into chunky pieces

1 heaped tsp thyme leaves

Freshly ground black pepper

200g roast or chargrilled skinless chicken breast, pulled into chunks (see Cook’s tip)

3 Little Gem lettuce hearts, halved

lengthways through the bases 1 Tbsp chopped chives, to serve

YOGHURT ONION DRESSING

1 eshalot or ¼ small red

onion, grated

125g low-fat natural yoghurt 1 Tbsp malt vinegar or white

vinegar for gluten-free option

1 To make the yoghurt onion dressing, place all the ingredients in a small bowl. Whisk to combine. Set aside.

2 Preheat oven to 160°C (fanforced). Line a tray with baking paper. Place the bread on the lined tray. Spray with cooking spray and scatter over the thyme. Season with pepper. Toss to coat. Roast for 10-15 minutes, turning halfway during cooking, or until the bread is deep golden and crispy. Add the chicken chunks to the tray and cook for 10 minutes, or until heated through.

3 Meanwhile, preheat a chargrill over medium-high heat. Add the halved lettuce, cut-side down and cook for 2-3 minutes or until the lettuce starts to char and begins to wilt.

4 Divide the chicken, croutons and grilled lettuce between serving plates. Drizzle the yoghurt onion dressing over the salad. Sprinkle with the chives and serve.

Nutrition info

PER SERVE 1680kJ, protein 41g, total fat 11g (sat. fat 2g), carbs 30g, fibre 5g, sodium 355mg • Carb exchanges 2 • GI estimate low • Gluten-free option

PER SERVE 1610kJ, protein 40g, total fat 12g (sat. fat 2g), carbs 26g, fibre 6g, sodium 233mg • Carb exchanges 1½ • GI estimate low ■