Hot peppered chicken and spinach salad recipe
information
Calories per serving 200.
ingredients
2 x 125 g (4 1/2 oz) skinless chicken breasts
1 tablespoon freshly ground mixed pepper
low fat cooking spray
1 red skinned dessert apple (e.g. Braeburn)
1 tablespoon fresh lemon juice
175 g (6 oz) baby spinach leaves
3 tablespoons low fat plain yogurt
1 tablespoon finely chopped fresh chives
1 tablespoon freshly ground mixed pepper
low fat cooking spray
1 red skinned dessert apple (e.g. Braeburn)
1 tablespoon fresh lemon juice
175 g (6 oz) baby spinach leaves
3 tablespoons low fat plain yogurt
1 tablespoon finely chopped fresh chives
method
1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
2. Line a baking sheet with non stick baking parchment.
3. Season the chicken breasts generously with the mixed pepper and spray them lightly with low fat cooking spray.
4. Place the chicken on the prepared baking sheet and roast it for 20 minutes.
5. Core the apple and slice it thinly. Toss it together with the lemon juice and baby spinach leaves and divide the mixture between two plates.
6. Mix the yogurt with the chives.
7. Slice each chicken breast on the slant - each breast should give 5 - 6 slices.
8. Pile the slices randomly on top of the spinach and apple.
9. Drizzle with the yogurt and chive dressing, and serve.
2. Line a baking sheet with non stick baking parchment.
3. Season the chicken breasts generously with the mixed pepper and spray them lightly with low fat cooking spray.
4. Place the chicken on the prepared baking sheet and roast it for 20 minutes.
5. Core the apple and slice it thinly. Toss it together with the lemon juice and baby spinach leaves and divide the mixture between two plates.
6. Mix the yogurt with the chives.
7. Slice each chicken breast on the slant - each breast should give 5 - 6 slices.
8. Pile the slices randomly on top of the spinach and apple.
9. Drizzle with the yogurt and chive dressing, and serve.
serving amount
serves 2.
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