Chicken and Egg Salad
This recipe is gluten and dairy-free.
Prep Time
10 minutes
Cook Time
10 minutes
Serving
Serves 1
Method
Step 1. Gently toss together the chicken, egg, beans, onion, olives and dressing. Transfer to a serving plate and sprinkle with herbs.
Ingredients
- 1 x 55g chicken tenderloin, grilled and sliced
- 1 x 60g egg, hard boiled and halved
- 7 green beans (50g), cooked until just tender
- 2 thin slices red onion, finely sliced
- 2 black olives, pitted and sliced (9g)
- 1 tablespoon reduced fat French dressing
- Parsley leaves, basil or chives, for sprinkling
Per serve:
Energy: 765kj (184kcal)
Protein: 23.9g
Fat: 7.9 g
Carbohydrates: 2.4g