Beston’s Skinny Chicken Salad Recipe

Beston’s Skinny Chicken Salad tastes anything but skinny. Lean, grilled chicken breast marinated in turmeric, chilli and garlic, hard-boiled eggs, and a ton of our best, freshest, just-picked flavours from the garden with a variety of vegetables. A light, tangy dressing and a few crunchy gourmet Tucker’s crackers finishes it off. Full of protein and flavour, this will fill the whole family’s tummies and tastebuds.

Ingredients

2 skinless, boneless chicken breasts
1 tsp turmeric
2 tsp minced garlic
2 tsp minced red chilli
Juice from ½ Beston market farm fresh lemon
2 Beston free range hard boiled eggs
2 cups Beston market farm fresh spinach leaves
2 Beston market farm fresh carrots, grated
½ Beston market farm fresh cucumber, thinly sliced
2 Beston market farm fresh spring onions, thinly sliced
¼ Beston market farm fresh cabbage, finely shredded
¼ Beston market farm fresh iceberg lettuce, finely chopped
Handful of Tuckers Gourmet Crackers
100ml BD Farm Paris Creek low-fat yoghurt
1 tsp maple syrup
¼ tsp tarragon
½ tsp basil
1 tbsp white wine vinegar
sea salt & cracked black pepper

Method

Cut several slits into the chicken breasts, Combine the turmeric, garlic, chilli and lemon juice together and rub into the chicken. Cover and refrigerate until ready to cook.

Pre-heat oven to 180C. Place the chicken onto an oven tray and cook for approximately 35 minutes or until juices run clear when pierced with a knife. Set aside to rest for 5 minutes.

Meanwhile prepare the rest of the salad; add the spinach, carrots, cucumber, spring onions, cabbage and lettuce to a large bowl and mix to combine.

Place the yoghurt, maple syrup, tarragon, basil and vinegar in a small bowl and mix to combine. Season with sea salt and cracked black pepper. Pour over the salad ingredients and toss.

Thinly slice the chicken breasts and divide the salad amongst the plates. Top with the chicken and crackers.

Serve.

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Beston’s Skinny Chicken Salad

Ingredients

• 2 skinless, boneless chicken breasts
• 1 tsp turmeric
• 2 tsp minced garlic
• 2 tsp minced red chilli
• Juice from ½ Beston market farm fresh lemon
• 2 Beston free range hard boiled eggs
• 2 cups Beston market farm fresh spinach leaves
• 2 Beston market farm fresh carrots, grated
• ½ Beston market farm fresh cucumber, thinly sliced
• 2 Beston market farm fresh spring onions, thinly sliced
• ¼ Beston market farm fresh cabbage, finely shredded
• ¼ Beston market farm fresh iceberg lettuce, finely chopped
• Handful of Tuckers Gourmet Crackers
• 100ml BD Farm Paris Creek low-fat yoghurt
• 1 tsp maple syrup
• ¼ tsp tarragon
• ½ tsp basil
• 1 tbsp white wine vinegar
• sea salt & cracked black pepper

Instructions

1. Cut several slits into the chicken breasts, Combine the turmeric, garlic, chilli and lemon juice together and rub into the chicken. Cover and refrigerate until ready to cook.
2. Pre-heat oven to 180C. Place the chicken onto an oven tray and cook for approximately 35 minutes or until juices run clear when pierced with a knife. Set aside to rest for 5 minutes.
3. Meanwhile prepare the rest of the salad; add the spinach, carrots, cucumber, spring onions, cabbage and lettuce to a large bowl and mix to combine.
4. Place the yoghurt, maple syrup, tarragon, basil and vinegar in a small bowl and mix to combine. Season with sea salt and cracked black pepper. Pour over the salad ingredients and toss.
5. Thinly slice the chicken breasts and divide the salad amongst the plates. Top with the chicken and crackers.
6. Serve.

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