Supergreen Salad with Chicken and Parmesan
Heat a ridged grill pan over medium-high heat or prepare a barbecue for direct
grilling on medium-high.
Finely chop half the mint. Put the mint in a bowl and add the olive oil and lemon
juice. Add the chicken to the bowl and rub with the mint mixture. Place the
chicken on the grill pan or barbeque and cook for 2 to 3 minutes on each side, or
until the chicken just loses its pink colour. Put the greens on a plate and top with
the chicken. Add the cheese. Then, top it all off with sherry vinegar dressing and
sprinkle with the remaining mint leaves for garnish.
SERVES 1
10 g fresh mint leaves
½ teaspoon olive oil
1 tablespoon fresh lemon juice
55 g boneless, skinless chicken breast
3 large handfuls any leafy greens
20 g shaved Parmesan cheese (about 30 g)
2 tablespoons Sherry Vinegar Dressing
(BEFORE DRESSING) 230 CAL, 12 G FAT (5 G SATURATED), 24 G
PROTEIN, 7 G CARB, 24 G SUGAR, 10 G FIBRE, 78 MG SODIUM
EXTRA VEGGIE POWER! Toss asparagus onto the grill with the chicken,
then heap high.