Chicken salad with yogurt dressing

Name: Chicken salad with yogurt dressing
Total time: 20 min
Yield: 2 servings
Ingredients: 400 g Chicken breast; 150 g Lettuce; 150 g Cucumber; 200 g Cherry tomatoes; 150 g Greek yogurt, 0% fat; 15 g Lemon juice; 2 tsp Olive oil; 1 x Garlic; Salt, pepper, dried oregano

A proper salad: 50 g of protein, under 400 kcal, no sad leaves.

55 g Protein per serving

384kcal

12 gCarbs

14 gFat

3 gFibre

14 gProtein per 100 kcal

Ingredients for 2

400 g Chicken breast
150 g Lettuce
150 g Cucumber
200 g Cherry tomatoes
150 g Greek yogurt, 0% fat
15 g Lemon juice
2 tsp Olive oil
1 clove Garlic
Salt, pepper, dried oregano

Method

Season the chicken, and fry it in half the oil for 5 minutes a side. Let it rest while you build the salad.
Stir the yogurt with the crushed garlic, lemon juice, the rest of the oil, salt, pepper and oregano. Loosen with water until it pours.
Chop the cucumber and tomatoes, and toss them with the lettuce and most of the dressing.
Slice the chicken over the top and spoon the rest of the dressing over it.

Swaps

Add a slice of bread or 150 g cooked potatoes if you want it heavier.
Swap the chicken for two tins of tuna and skip the pan.

Nutrition is worked out from the raw ingredients using the USDA FoodData Central database, per serving, and rounded. Cooking changes weight but not the energy and protein in the pan.