Posted on | November 30, 2009 | 5 Comments
I have called this colourful chicken salad as I try to pack in as many coloured vegetables as I can – the plate looks gorgeous when I’m finished. I always cook a little extra chicken & sweet potato so I can have a lazy dinner the next night by already having it prepared.
- 120 g chicken tenderloin
- 1 sweet potato (cut into pieces & wrap in foil)
- 1 cup lettuce
- 1/2 cup capsicum (red, yellow, green)
- Grape tomatoes
- 1 teaspoon psyllium husk
- 1/2 teaspoon flaxseeds
- You can add any other colourful vegetable you like
- 1/4 teaspoon honey
- 1/2 teaspoon wholegrain mustard
- 2 teaspoon lemon juice
How to Prepare:
Heat oven to 180 degress & place sweet potato in for 30 mins or until tender. Place chicken in a tray and also put in oven (note that thin tenderloins only take about 7 mins to cook) While that is cooking – prepare all other salad ingredients on the plate sprinkled with psyllium & flaxseeds. Combine all dressing ingredients in a cup and mix well. Add chicken and only 1/2 cup of cooked sweet potato and cover with dressing.
This delicious meal is easy & quick to prepare. It contains approximately 200 calories, is protein dominant, Low GI, Low Fat, Low Sugar and packed full of fibre, vitamins and minerals.