SERVES 4
PER SERVING
167 CALORIES
4.9G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 10 MINUTES
4 × 120g skinless chicken breasts
1 romaine or crisp lettuce
8 spring onions, sliced
½ cucumber
for the dressing
2 tablespoons 2% fat Greek yogurt
1 tablespoon low-fat salad dressing
1 garlic clove, crushed
fresh lemon juice to taste
salt and freshly ground black pepper
1 Place the chicken on a chopping board and slice in half horizontally, to create 2 thin escalopes per breast. Season with salt and black pepper.
2 Heat a non-stick griddle pan, and cook the chicken briskly, turning it regularly, for 8–10 minutes.
3 Shred the lettuce, place in a serving bowl and add the sliced spring onions. Using a vegetable peeler, cut the cucumber into very fine strips and add to the salad.
4 Combine the dressing ingredients in a small bowl, thinning the dressing with a little boiling water if required.
5 Arrange the cooked chicken on the salad and drizzle the dressing over.
TIP Keep the lettuce in the refrigerator until the chicken is cooked so it stays really crisp