 Low Fat- Hot chicken and potato salad with mustard dressing
Hot Chicken and Potato Salad with Mustard Dressing
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 1
Serves 1
Vegetarian Option: Use quorn in place of the chicken
2 sprays of oil
1 small onion, thinly sliced
1 boneless chicken breast, weighing about 175g (6 oz), cut into thin strips
175g (6 oz) canned new potatoes, drained
2 tbsp apple juice
1 tsp wine vinegar
1 tsp light soy sauce
1 tsp wholegrain mustard
Handful of salad leaves, to serve
Spray a non-stick frying pan lightly with oil and when hot, add the onion. Cook over medium heat for a few minutes, stirring occasionally, until soft but not brown.
Add the chicken and potatoes and cook for about 10 minutes, stirring occasionally, until the chicken is cooked through and the potatoes are golden brown.
Combine the remaining ingredients, add to the pan and toss until well coated.
Pile on to a heap of salad leaves and serve.
This recipe can be multiplied to give extra servings.
Nutritional Information per Serving
K Cals Protein G % Energy from Fat Fibre G
360 (Quorn 298) 39 (Quorn 24) 26 (Quorn 27) 5.4 (Quorn 5.4)
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Angela | 
