Wednesday, 18 June 2014

Seared Chicken Salad with Mint Yoghurt Dressing

This makes a really lovely fresh tasty summer salad. I was a bit worried about putting the peppers in boiling water but it was absolutely fine.

Seared Chicken with Mint Yoghurt Dressing (from WeightWatchers Weekly)
(Serves 2)
(9 WW ProPoints per serving)

75g bulgar wheat
½ tsp vegetable stock powder or ½ stock cube
300g skinless boneless chicken breast, cut into 1cm (½ inch) wide strips
50g frozen peas
50g sugar snap peas, sliced diagonally
½ red pepper, de-seeded and cut into thin strips
2 tsp dried thyme
2 tsp ground coriander
cooking spray
2 spring onions, sliced
salt and pepper

For the dressing:
small handful mint leaves, finely chopped
75g 0% fat Greek yogurt
Juice ½ a lime
½ tsp cumin seeds

Bring a pan of water to a boil, add the stock and bulgar wheat. Cook according to packet instructions, adding the peas, sugar snaps and pepper for the last 3 mins. Drain, run under the cold tap and then drain again well.

Meanwhile, mix together the dressing ingredients.

Sprinkle the chicken with the thyme and coriander. Season then turn until evenly coated. Heat a griddle pan or frying pan over a high heat. Spray the chicken with the cooking spray. Cook over a medium-high heat for 6 mins, turning once, until cooked through and golden.

To serve, divide the bulgar wheat between two  bowls then top with the peas, sugar snap peas, red pepper, spring onion and chicken. Spoon over the dressing and serve.

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