Sweet Talk Recipes

Lunch

Smoked Chicken Salad

Ingredients (4 servings)

12 small baby potatoes, quartered

1 large apple, cored and sliced

15 ml fresh lemon juice (1 Tablespoon)

1 packet assorted lettuce leaves, torn into pieces (100 g)

2 smoked chicken breasts, sliced (220 g)

30 ml cashew nuts (2 Tablespoons) or 10 pecan nut halves

1 bunch chives, chopped (10 g)

60 ml fat reduced mayonnaise (¼ cup)

60 ml fat free or low fat milk or yoghurt (¼ cup)

freshly ground black pepper

How to make it

Cook the baby potatoes while preparing the rest of the salad.
In a flat dish, cover the sliced apples with the lemon juice to prevent discoloration.
In a salad bowl or platter, arrange the lettuce leaves, chicken and apple slices.
Add the baby potatoes (they can still be warm) and toss lightly.
Sprinkle the nuts and chives on top.
Mix the mayonnaise and yoghurt to form a thick sauce and serve with the chicken salad.

Red apples look particularly attractive in this lovely summer lunch. If you prefer a thinner dressing, use milk instead of yoghurt with the mayonnaise.

Variation: Replace the apple with another fruit, such as peach, pear, etc.

Source: From the Accu-Chek Active Cook Book. Recipe and picture taken from the low GI, low fat recipe book by registered dieticians Gabi Steenkamp and Liesbet Delport, Eating for Sustained Energy 4 (Tafelberg).