Baked Chicken

A twist on the classic New York-style Waldorf Salad with chicken and a creamy, but low-calorie, garlic dressing. This is a little over 500 calories, so if you are dieting pair it with a lower calorie breakfast or lunch to make sure your intake is no more than 1200–1500 calories.

2 crunchy red apples, such as Red Delicious or Cox’s, cored and cut into 1.5cm/⅝in slices
½ lemon, juice only
1 level tsp runny honey
150g/5½oz red and green seedless grapes, halved
2 celery sticks, thinly sliced
4 spring onions, thinly sliced
1 Little Gem, leaves separated, roughly torn
2 x 150g/5½oz cooked chicken breasts, skin removed, roughly torn
1–2 tbsp chopped toasted walnuts
3–4 sprigs fresh dill, to garnish
For the dressing
200g/7fl oz fat-free natural yoghurt
1 garlic clove, crushed
1 tbsp cider vinegar
1 level tbsp wholegrain mustard
2–3 tbsp chopped fresh dill
salt and freshly ground black pepper

Baked Chicken
Put the apples in a wide salad bowl and toss with the lemon juice and honey. Add the grapes, celery, spring onion, lettuce and chicken and toss.

To make the dressing, whisk the yoghurt, garlic, vinegar, mustard and dill together and season. Spoon over the salad and toss well.

Scatter with the walnuts, garnish with dill and serve.


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