Healthy Low Fat Chargrilled Chicken And Apple Salad Recipes

Steps:

• In a medium bowl, gently stir together, chicken, apple, celery and raisins.
• In a small bowl, whisk together, dressing and brown sugar, pour over chicken mixture.
• Toss gently to coat.
• Serve on lettuce leaves, sprinkle nuts of your choice over.

Steps:

• Place the chicken fillets on a board, cover with plastic wrap. Use the end of a rolling pin to gently beat the chicken until it is ¼ inch thick all over.
• Brush the griddle pan with a little of the oil, then heat until it is really hot. Add the chicken and cook for 8-10 mins turning once until charred on both sides. Set aside.
• Brush the griddle pan with a little of the oil, then heat until it is really hot. Add the apple slices and cook for 2-3 mins turning once until charred on both sides. Set aside.
• Meanwhile cook the beans in a pan of boiling water for 3-4mins or until just tender. Drain, rinse in cold water and drain.
• Tear the lettuce into pieces, place in salad bowl, add the tomatoes, beans, onion and half the cilantro.
• To make the dressing, mix the remaining cilantro with the remaining oil, lime rind and juice, honey and salt and pepper to taste.
• Add the chicken and apples to the salad and toss, adding the dressing.

Steps:

• Mash the anchovy and garlic together using a pestle and mortar, then tip the mixture into a bowl and whisk in the mustard, buttermilk, lemon zest and juice, and season with black pepper. Put the kale and peas in a large bowl, pour over ¾ of the dressing, then massage into the kale so each leaf is coated.
• Put the chicken thighs between two pieces of baking parchment, then bash out with a rolling pin to 1cm thickness.
• Heat a griddle pan until searing hot. Brush the bread slices with a little oil, then griddle until lightly charred on all sides. Set aside.
• Next, season the broccoli and brush the cut side of each piece with a little oil. Griddle, cut-side down, in batches for 3-4 mins until tender. Lastly, brush the remaining oil over the chicken thighs and season, then griddle the chicken for 3-4 mins on each side until cooked through.
• Distribute the kale between four plates. Slice the chicken diagonally and break the bread into pieces. Top each of the plates with ¼ of the chicken, broccoli and croutons. Grate over the parmesan in large shavings and drizzle with the remaining dressing to serve.

Steps:

• Combine first 5 ingredients in a large bowl.
• Combine mayonnaise and remaining ingredients in another bowl, stirring well with a whisk.
• Add mayonnaise mixture to chicken mixture, tossing well to coat.