Quick and Easy Chicken Salad
Recipe for a Quick and Easy Chicken Salad that is a healthy choice! With a few simple ingredients combined in one dish, you will have a delicious salad, that you make time and time again.
Servings: 4
Calories: 489kcal
Ingredients
Quick and Easy Chicken Salad
- 1 BBQ chicken shredded or sliced
- 1 200g Coleslaw store bought
- 1 425g Corn Kernels drained and rinsed
Mustard Drizzle
- 1 cup light greek yoghurt
- 2 tablespoon American mustard
Instructions
- Shred or sliced the chicken and dis-guard the bones
- Open coleslaw and add to salad bowl
- Add corn kernels to salad bowl
- Dress salad with Mustard Drizzle and Toss to Combine
Mustard Drizzle
- Combine greek yoghurt and mustard in a blender jug and blitz to combine.
Notes
- If you have leftover poached or roast chicken from another dish, you can use that instead of buying a roast chicken
- Other options instead of the corn kernels are chick peas or red kidney beans
- You can heat and eat this salad, the veggies will be fine microwaved for a bit
- It also can be enjoyed cold though - ideal for work lunches or a busy mum on the run!
- Eating the skin is largely optional for this dish if you go with the store cooked roast chicken. Some people feel it has too much fat, where as others don't want to waste any part of the animal product. I will let you be the judge of that decision.
- To thin out the drizzle if it has sat in the fridge before the salad is dressed, use a wee bit of lemon juice (just a squirt is perfect!)
Nutrition
Serving: 0g | Calories: 489kcal | Carbohydrates: 2g | Protein: 71g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 233mg | Sodium: 941mg | Potassium: 703mg | Fiber: 0g | Sugar: 2g | Vitamin A: 130IU | Calcium: 106mg | Iron: 1.4mg