An easy salad rich in protein, healthy fats, probiotics and green goodness. This recipe is low in carbohydrate, but could be adapted for training needs by adding some cooked quinoa or brown rice. Leftover salad also makes a tasty lunch option or sandwich/wrap filling.
1 continental cucumber, thinly sliced
2 stick of celery, finely chopped
200g mixed lettuce leaves
1 roast chicken, skin removed OR 800g lean chicken breast,grilled/BBQ’ed
3 tbsp mayonnaise
3 tbsp Greek yoghurt
2 spring onions, finely sliced
Combine cucumber, celery, 1 of the spring onions and lettuce leaves in a large bowl. Remove chicken from the bones and chop roughly, or slice pre-cooked chicken breast. Mix through salad. Combine mayonnaise and yoghurt, mix well and dollop on top of salad. Sprinkle with remaining chopped spring onion.
For a portable lunch on the go, use leftover salad as a delicious filling for a wholegrain sandwich, roll or wrap. Line the bread with lettuce leaves that have been washed and dried to create a barrier between the filling and bread to avoid a soggy lunch.