Super chicken salad

SERVES 2 PREP AND COOK TIME 30 MINUTES THIS RECIPE IS GLUTEN FREE. THIS RECIPE IS PORTABLE

¼ cup (40g) dried apricots, chopped finely 2 tablespoons tarragon leaves, chopped coarsely

¼ cup (60ml) white wine vinegar 1 teaspoon tahini

1 small (200g) orange sweet potato olive oil cooking spray

200g chicken tenderloins

1 bunch (175g) broccolini, trimmed, halved lengthways

2 small (180g) zucchini, sliced into thin ribbons

1½ cups (120g) finely shredded red cabbage

2 radishes (70g), cut into julienne or grated

2 teaspoons sunflower seeds, toasted

1 Preheat a large grill plate on high heat. 2 Place apricots, tarragon, vinegar and tahini in a small jug with 2 tablespoons water; stir dressing until combined.

3 Using a mandolin or V-slicer, cut sweet potato crossways into 2mm-thick rounds. Spray rounds with oil, then arrange in a single layer on heated grill plate. Cook for 2 minutes on each side or until softened and grill marks appear. Transfer to a large plate.

4 Cook chicken on grill plate for 4 minutes each side or until cooked through; transfer to plate with sweet potato. Cook broccolini on grill plate, turning, for 3 minutes or until just softened; transfer to same plate. Cook zucchini on grill plate for 1 minute on each side; transfer to same plate.

5 Divide grilled vegetables and sliced chicken between two serving plates.

Top with cabbage, radishes and sunflower seeds. Serve with dressing.

Not suitable to freeze or microwave. NUTRITIONAL COUNT PER SERVING: 6.5g TOTAL FAT (1g SATURATED FAT); 1422kJ (339 CAL); 29.8g CARBOHYDRATE; 32.7g PROTEIN; 10.6g FIBRE.

RECIPES FROM THE AUSTRALIAN WOMEN’S WEEKLY 28 DAY TRANSFORMATION

DIET, $34.99. AVAILABLE WHERE ALL GOOD BOOKS ARE SOLD AND AT AWWCOOKBOOKS. COM.AU.