An explosion of textures and tastes, this one! Heavenly good! It’s a combination that celebrates freshness and can be consumed whenever you want since it’s a very low fat dish. Enjoy!
Apple and veggie chicken salad
Servings: 2
Calories: 300kcal
Ingredients
Salad
- 1 roasted chicken breast (skinless) ~250 g
- 1 granny smith apple
- 1 big carrot
- 1/4 small celery root
- 1 small red onion
- 1 small beetroot boiled
Dressing
- 100 g low fat greek yogurt 2% fat
- 1 tsp dijon mustard
- 1 tsp freshly chopped mint
- juice from half a lemon
- salt and pepper to taste
Instructions
- Peel all the vegetables and wash the apple.
- Now, let's have fun with the shapes and textures!* use a Julienne peeler to peel the carrot into fine long shreds* finely cut the celery root and make Julienne sticks out of it* dice the beetroot and the chicken breast* finely slice the apple (skin-on) and the onion
- Prepare the dressing by mixing all ingredients up.
- Add all ingredients to a bowl, then add the dressing and enjoy!
Notes
Note: Tastes a lot better if you mix it all together and leave overnight in the fridge. The tastes combine very well from one ingredient to another this way. Enjoy!
