Simple chicken salad recipe

This simple chicken salad recipe is a classic warm-weather dish. But how can you make it interesting, we hear you ask. The answer is also simple. Gorgeous summer vegetables and subtle flavours means you’ll never tire of this protein-packed dish. Asparagus and sweet pepper sit effortlessly beside delicate flavours of garlic and dill, all topped with the unexpected crunch of sunflower seeds. Sometimes less really is more.

Ingredients
(serves 2)

2 skinless chicken breasts

1 bundle asparagus, tough ends snapped off and discarded

1 red pepper, deseeded and thinly sliced

2tbsp Greek yoghurt

1tsp mustard

1tsp honey

1tbsp white wine vinegar

1tbsp chopped dill

½ clove garlic, crushed

120g bag mixed salad leaves

2tbsp black olives, halved

1tbsp sunflower seeds

Salt and freshly ground black pepper

Bacofoil Non-Stick Foil

Method

Preheat the oven to 200°C/gas mark 6.

Line a large roasting tin with a sheet of Bacofoil Non-Stick Foil, dull side up. Arrange the chicken, asparagus and red pepper in the tin and season well with salt and pepper. Cook in the oven for 20 mins.

In a small bowl, whisk together the yoghurt, mustard, vinegar, garlic and dill to make a dressing. Season to taste.

Divide the salad leaves between two plates, scatter over the olives and sunflower seeds and arrange the chicken and vegetables on top. Serve with the dressing.

Bacofoil has teamed up with leading nutritionist, Sarah Schenker, to recreate all your favourite home-cooked recipes with the great twist of no added butter or oil, thanks to Bacofoil Non-Stick Foil.