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Chicken breast salad

  • 500 g chicken breast, fat trimmed,thinly sliced, fat trimmed
  • 1 pcs Iceberg lettuce, trimmed
  • 100 g red grapes, seeds removed
  • 80 g kale leaves, fresh, chopped
  • 80 ml low fat plain yoghurt
  • 3 tbsp pecans, dry, roasted
  • 3 tbsp Family dressing
  • 1/2 tbsp butter, unsalted
  • 1 tsp salt
  • 1 tsp black peppercorns, crushed

  1. Place cleaned chicken in a medium skillet or saucepan, cover with water and add 1 teaspoon salt. Bring to a boil.
  2. Cover, reduce heat to maintain a gentle simmer and cook until the chicken is no longer pink in the middle, 10 to 15 minutes. Transfer to a pan with the tablespoon of butter and roast the meat all over until the outer side starts to be crispy. When it's ready, set aside on a plate to cool.
  3. Meanwhile, combine yogurt, Family dressing and pepper in a bowl.
  4. When the chicken is cool enough to handle, cut into bite-size pieces. Add the chicken, kale, pecans, and grapes to the bowl with the dressing and toss to combine.

Good points

  • Very high in niacin
  • High in phosphorus
  • High in selenium
  • Very high in vitamin A
  • High in vitamin B6
  • High in vitamin B12
  • Very high in vitamin C


You can find the recipe of Family dressing here.

Preparation time: 30 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 245.7 kcal
Carbohydrates: 8.79 g
Cholesterol: 87.52 mg
Sugar: 6.01 g
Protein: 32.77 g
Fat: 8.77 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com