Wednesday 22 April 2015

Chicken Salad With a Nutty, Cucumber and Yoghurt dressing

The fresh, nutty, slightly spicy homemade dressing transforms this simple chicken salad

Serves 4
55m (plus cooling time)
Super easy

  • For the chicken

  • 1.3 kg higher-welfare chicken
  • a few black peppercorns
  • a few bay leaves
  • 2 teaspoons ground cumin seeds
  • 1 handful of almonds
  • For the dressing

  • 2 tablespoons fat-free natural yoghurt
  • 3 tablespoons low-fat mayonnaise, made with free-range eggs
  • juice and zest of 2 lemons
  • 1 cucumber, peeled and diced
  • 1 small bunch of fresh basil, leaves picked and torn
  • To serve

  • 2 big handfuls of mixed salad leaves


To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves and bring to a gentle simmer. Poach for about 40 minutes. If you can, leave it to cool in the liquid. Take the chicken out of the pan, remove the skin and shred the meat. Dry-fry the cumin and the almonds in a hot pan and leave to cool.

To make the dressing, mix the yoghurt, mayonnaise and lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and almonds with the torn basil. Mix well and serve.
Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

  • Calories 553 28%
  • Carbs 5.8g 2%
  • Sugar 4.2g 5%
  • Fat 38.1g 54%
  • Saturates 9.2g 46%
  • Protein 44.6g 99%

Of an adult's reference intake


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