Warm Chicken, Chard and Butternut Salad
By Rebecca Walton, wlr team
A good salad isn't just for summer! Adding hot elements and being creative gives a hearty, filling, low calorie lunch... even on a chilly day.
- Recipe makes: 1 serving
- Prep time:
5 mins - Calories: 322
per serving
Ingredients
- 1 Skinless Chicken Breast
- 80g Baby Chard (or Baby Spinach)
- 125g Butternut Squash
- ½ Tsp Dijon Mustard
- 1 Tsp Lemon Juice
- 1 Tsp White Vinegar
- 3 Tsp Olive Oil
- Salt
- Black Pepper
Method
- Pre-heat the oven to 200C/gas mark 6.
- Dice the butternut squash and chicken breast into bitesize chunks. Toss with 1 tsp olive oil and a pinch of salt and pepper. Put onto a tray in the oven for 15-20 minutes (or until the chicken is cooked through).
- Make a dressing with 2 tsp olive oil, and the lemon juice, vinegar and mustard.
- Serve the chicken and butternut with the baby chard and drizzle the dressing over.
- You can substitute baby spinach for the chard is that's what you have in the pantry.
| Calories (kcal) | 322 |
| Carbohydrate (g) | 10.7 |
| Fat (g) | 16.9 |
| Protein (g) | 30.3 |
| Fibre (g) | 4.1 |
| Alcohol (g) | 0.0 |
| Fruit & Veg | 2.8 |
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