Herbed Chicken Summer Salad

Serves 1 Calories 369 P-45g, C-18g, F-11g


Ingredients: 75g Zerella spud light low carb potatoes (baked the night before) 150g Diced chicken (cooked on a non stick fry pan in Moroccan spices, salt and pepper) 50g Spinach 50g Reduced fat feta, crumbled 80g Lebanese cucumber, diced 30g Avocado 10mls Coconut vinegar balsamic, drizzled over the top Salt and pepper

Method:

1. Bake the potatoes.

2. Cook the diced chicken in a non-stick fry pan in Moroccan spices, salt and pepper

3. Combine the potatoes, diced chicken, spinach, feta, diced cucumber and avocado into a bowl and mix.

4. Drizzle the vinegar over the top, and sprinkle a dash of salt and pepper.

5. Serve and enjoy!



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