27 June 2017

Spicy Chicken Salad

Time till ready
15mins
Serves
4

A colourful blend of vegetables with added spiced chicken to give you a little twist over the average salad.

Method

Step 1

Soften sun-dried tomatoes in half a cup of warm water.

Step 2

Fry the chicken until cooked.

Step 3

Dice the lettuce and red onion.

Step 4

Puree in a blender with the yogurt, vinegar and chilli. Place in a bowl.

Step 5

Stir in the onions and pickle and toss with the remaining ingredients.

Step 6

Serve.

Ingredients

Metric Imperial
  • 4 sun-dried tomatoes
  • 170 grams Lancashire Farm Greek style yogurt
  • 2 tbsp red wine vinegar
  • 1/2 tsp chilli powder
  • 2 tbsp diced red onion
  • 1 Iceberg lettuce, finely shredded
  • 340 grams chicken breast
  • 1 cucumber, diced
  • 450 grams cherry tomatoes, halved
  • 285 grams chickpeas
  • 1/4 Pickle, chopped
  • 110 grams cheddar cheese, diced
  • 4 sun-dried tomatoes
  • 1/3 pound Lancashire Farm Greek style yogurt
  • 2 tbsp red wine vinegar
  • 1/2 tsp chilli powder
  • 2 tbsp diced red onion
  • 1 Iceberg lettuce, finely shredded
  • 3/4 pound chicken breast
  • 1 cucumber, diced
  • 1 pound cherry tomatoes, halved
  • 2/3 pound chickpeas
  • 1/4 Pickle, chopped
  • 1/4 pound cheddar cheese, diced
Copy ingredients to clipboard

Nutritional Information

Energy 2033kJ/486kcal
Fat 25.7g
of which saturates 11.1g
Mono-unsaturates 7.4g
Polyunsaturates 2.5g
Carbohydrate 32.1g
of which sugars 7.7g
Protein 33g
Fibre 5.8g
Salt 0.5g
Calcium

Contains Pasteurised Cows Milk

No Added Ingredients!