Healthier chef's salad

Healthier chef's salad


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About this recipe: A nutritional makeover updates this classic main-dish salad to include dark leafy greens, roasted capsicums, lean chicken breast and creamy goat's cheese.

Lynn Lewis

Serves: 6 

  • 400 g chicken tenderloins or 2 skinless chicken breast fillets
  • 1 medium romaine lettuce or other dark green lettuce
  • 125 g baby spinach leaves
  • 175 g thinly sliced smoked lean ham, cut into strips
  • 1 medium roasted yellow capsicum, cut lengthways into thin strips
  • 1 medium roasted orange capsicum, cut lengthways into thin strips
  • 18 grape or cherry tomatoes, halved
  • 100 g goat's milk cheese, crumbled
  • ½ cup (125 ml) extra virgin olive oil
  • ¼ cup (60 ml) balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, crushed
  • 3⁄4 teaspoon dried tarragon
  • ¼ teaspoon salt

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. In a medium saucepan, gently simmer chicken in lightly salted water, uncovered, until cooked, 10 minutes. Drain well.
  2. Divide lettuce leaves evenly among serving plates. Top each serving with ½ cup spinach, mounding it in the centre. Cut chicken lengthways into thin strips. Place chicken, ham, capsicum, tomato and goat's milk cheese on each salad.
  3. Whisk together oil, vinegar, mustard, garlic, tarragon and salt in a small bowl. Serve dressing in a jug with the salad.

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