Chicken with Sundried Tomato and Kale Salad
A nice Mediterranean flavour punch!
- Time
- 20 minutes
- Serves
- 4
- Calories
- 311
Ingredients
- 100g sundried tomatoes
- 1 clove garlic, crushed
- 400g chicken breast, tenderised
- 125mL chicken stock
- 100g low fat natural yoghurt
- 100g Kale, de-stalked, chopped
- 1 small red onion, finely diced
- 200g cherry tomatoes, quartered
- 75g Danish feta, crumbled
- 20mL olive oil
- 20mL white wine vinegar
- 5g wholegrain mustard
- 10g mint leaves, chopped
- 10g parsley, chopped
- 50g black olives, pitted and halved
Method
- Heat a non stick pan over a medium heat and cook chicken breast through flipping once.
- When you flip the chicken, add the garlic, tomato and stock.
- In a separate bowl toss all salad ingredients.
- Take the chicken pan off the heat, serve chicken, stir yoghurt through the sauce and drizzle over the top.