Lunch · Eastern european

Dill chicken salad with cucumber and radish

Poached chicken breast tossed in a dill and mustard yogurt dressing with cucumber, radish and crisp romaine.

Serves
2
Prep
15 min
Cook
15 min
Total
30 min
  • High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
  • Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
  • Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.

Ingredients

For 2 bowls
  • 300 g chicken breast, boneless skinless
  • 150 g plain nonfat greek yogurt
  • 200 g cucumber, diced
  • 100 g radishes, sliced
  • 100 g romaine lettuce, chopped
  • 10 g fresh dill, chopped
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Method

  1. Put the chicken in a pan, cover with cold water, bring to a simmer and cook gently for 12 minutes, until cooked through. Cool for 5 minutes and cut into bite-size pieces.

  2. Stir the yogurt, dill, lemon juice, mustard, salt and pepper together in a large bowl.

  3. Add the chicken, cucumber and radishes and toss to coat.

  4. Divide the romaine between two bowls and spoon the chicken salad on top. Keeps 2 days in the fridge without the lettuce.

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