Chicken and Green Bean Salad with Blue Cheese Dressing is ideal to serve during the warmer months, either as a light dinner or lunch - healthy, low-fat all-in-one-meal ! (You can also toss together all the ingredients if you so prefer).
4handfulsLettuceshredded, (I like to use Crisp Lettuce)
500gGreen Beansblanched ( 16 oz )
½English Cucumbersliced
500gBaby Potatoescooked, peeled ( 16 oz )
extraChiveschopped ( to garnish )
BLUE CHEESE DRESSING:
1cupYogurtplain, low-fat
100gBlue Cheesecrumbled ( 3.5 oz )
3TBChiveschopped
Lemon Juiceto taste
Salt and Black Pepperto taste
extraChivesto sprinkle over ( optional )
Instructions
CHICKEN:
Cover the Chicken in the Spices - heat the Oil in a skillet - fry 3-4 minutes per side until done - remove and let rest 5 minutes before slicing ( see note below )
SALAD:
Arrange the Lettuce in the center of a serving plate (either one large or 4 individual) - Place the sliced Chicken on top of the Lettuce - Beans on the one side and Cucumber and Potatoes on the other side ** See note below
BLUE CHEESE DRESSING:
Blitz together the Yogurt, Blue Cheese and Chives in a blender until smooth - season to taste with Lemon juice as well as Salt and Black Pepper
Drizzle over the Salad ingredients and serve sprinkled with extra Chives (optional)
Notes
Serve the Salad whilst the Chicken, Beans and Potatoes are still warm, or serve well chilled - delicious both ways
If you do not have Chicken Spice on hand, simply season with Salt and Pepper before cooking
I prefer to cook my Chicken using my George Foreman grill - a griddle pan, AirFryer or over the coals are perfect as well
The Salad ingredients can also be tossed together and not served side-by-side - your choice
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.