Chicken, spinach and feta salad

Good for calcium; also a source of B1, B6 and folate

Ingredients (Serves 4)

  • 350g/12oz new potatoes, thickly sliced
  • 2 tbsp olive oil
  • 400g/14oz skinless chicken breast, cut into thin strips
  • 175g/6oz ready-prepared baby leaf spinach
  • 1 red onion, peeled and finely chopped
  • 50g/2oz feta, crumbled

For the dressing

  • 125ml/4 1⁄2 fl oz low-fat natural yoghurt
  • 50g/2oz feta, crumbled
  • 1 tbsp lemon juice
  • 1 clove garlic, crushed
  • Salt and freshly ground black pepper

Cook the potatoes in lightly salted water for 10 minutes until tender. Drain well and set aside.

Meanwhile, heat a large non-stick frying pan, add 1 tbsp of the olive oil and when hot, add the chicken strips and cook for 4-5 minutes, stirring, until the chicken is golden brown and cooked through. Remove with a slotted spoon and put into a serving bowl.

Reheat the pan, add the remaining oil then add the potatoes and cook until beginning to colour. Transfer to the bowl with the chicken and leave to cool.

Put the dressing ingredients into a food processor and whizz until smooth. Add the spinach to the serving bowl and toss. Scatter over the onion and feta, drizzle over the dressing and serve.


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