Tues­day

CHICKEN COBB SALAD WITH BLUE RANCH DRESS­ING

Healthy Food Guide (Australia) - - COOK FRESH -

Serves 1 Cost per serve $5.50 gluten free 40g green beans, trimmed 1 cup baby spinach

80g cooked chicken

breast, shred­ded 1 hard-boiled egg, halved

¹⁄³ cup tinned corn ker­nels 50g cherry toma­toes, halved ½ small cu­cum­ber, cut

into large chunks ¼ av­o­cado, chopped 1 shal­lot, thinly sliced 5 pit­ted black olives, halved 1 ta­ble­spoon dill,

finely chopped 1 ta­ble­spoon co­rian­der

leaves, finely chopped 1 ta­ble­spoon Blue ranch

dress­ing (see box be­low)

1 Put the green beans into a mi­crowave-safe bowl with a splash of wa­ter and cook on high for 1½ min­utes. Drain and re­fresh un­der cold wa­ter. 2 Place the spinach, beans, chicken, egg, corn, toma­toes, cu­cum­ber, av­o­cado, shal­lots, olives and herbs in a large con­tainer, and sea­son with cracked black pep­per.

3 Pour the dress­ing into a small con­tainer; driz­zle over the salad just be­fore serv­ing.

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