Sizzling Chicken Salad with Dates and Minted Yoghurt Recipe

If you are on a diet and you think you won’t be having tasty food anymore. Then you are about to be proved wrong. You can eat ‘Healthy Food’ which will not just be good for your health but will also make your taste buds jump with excitement. A healthy green salad with crunchy seeds and dates, an edible sweet fruit from the Middle East. Served with spicy grilled chicken breasts and low fat minted yogurt. Add flat bread or toasted bran bread and you have a scrumptious full diet meal with all the health benefits.

Preparation time: 20 minutes
Serving size: 4 person
Utensils needed: grill, mixing bowls, salad platter

Nutrition:
Calories: 450
Fat: 6 g
Cholesterol: 0 mg

Ingredients:

– 4 skinless chicken breast fillets, about 125g each
– 2 garlic cloves, crushed
– 1 tsp ground mace
– 3 tbsp olive oil
– 1 cos or iceberg lettuce, torn into pieces
– 150g rocket
– 4 spring onions, sliced
–  400g can artichoke hearts, drained and halved
– 8 tender mint sprigs, chopped, plus extra to garnish
– 200ml plain low-fat yoghurt
– 4 tbsp mixed seeds (such as sunflower, sesame, pumpkin and linseed)
– 100g dried stoned dates, sliced

Instructions

  • 1

    Prepare the chicken: Preheat the grill to high. Sprinkle the chicken with seasoning. Mace and oil, garlic and sprinkle with salt and pepper. Put the chicken breasts in a shallow ovenproof dish or tin. Turn the chicken over every few minutes to distribute the seasoning and to cook it from all sides.

  • 2

    Cook the chicken: Put the dish under the grill, cooking the chicken for 10 minutes, turning once, until well cooked and brown on both sides. Test by putting the point of a knife in the thickest part; the juices should run clear and the flesh should be white, not pink. Leave the chicken in the dish to add the topping.

  • 3

    Making the salad: While the chicken is in the grill, toss the lettuce, rocket, spring onions and artichoke hearts into a bowl. Mix the mint into the yoghurt and set aside.

  • 4

    Adding the seeds and dates: Turn the chicken over and sprinkle the seeds, on both sides of the chicken, pressing them on with a spoon, to make them stick. Grill the chicken for 10-20 seconds more to heat and make the seeds go brown. Add the dates and stir them with the seeds and juices around the chicken.

  • 5

    Serve: Slice the chicken breasts in long strips and top them on the salads with the dates and seeds. Spoon over all the cooking juices on the salad. Drizzle the minted yogurt dressing over the salad or put it in a small bowl on the side and serve.

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