I love this salad. If it had lips I’d kiss them and gently thank the salad for being so delicious, filling (oh hai protein!) and kind to my waistline. It’s perfect for either lunch or dinner and super quick and easy to whip up. I prefer it for dinner because of its low carb content!
The dressing is inspired by Natalie’s Faux Caesar Salad but slightly tweaked (I omitted the olive oil and added lemon juice).
Two handfuls of mixed lettuce leaves
1 medium tomato (sliced into wedges)
Handful of capsicum strips
3 chicken tenderloins (120g)
15g of shaved parmesan cheese (no more than this! It is unexpectedly calorific and easy to go overboard on)
Dried or fresh rosemary
Salt & pepper
Olive oil spray
1 tablespoon of natural, low-fat yoghurt
1 teaspoon of dijon mustard
1 teaspoon of lemon juice
Sprinkle the chicken with a little rosemary, salt and pepper. Heat a little olive oil in a pan and grill the chicken for about 3 minutes a side or until cooked through.
Combine the salad ingredients and parmesan in a serving bowl. Shred the chicken and place on top of the salad.
Combine the dressing ingredients and drizzle over the chicken and salad.
Now, if I weren’t watching my calories like a damn hawk at the moment I might also add a boiled egg or some crispy prosciutto. OR (gasp!) both. Drool.
Nutritional info: 324 cals, 9.3g fat, 4.2g sat fat, 47g protein, 8.6g carbs, 7.6g sugar