Paprika Chicken & Four-Bean Salad

  • Serves
    4
  • Day 3
    Lunch
Ingredients

1 tbsp smoky paprika

1 tbsp mustard powder

500g or 1 pound skinless chicken breast fillets, fat-trimmed

Cooking oil spray

400g or 14 ounce can four-bean mix (Edgell brand), rinsed and drained

50g or 2 ounces baby spinach leaves, chopped

1 red onion, halved, thinly sliced

½ cup chopped flat-leaf parsley

2 tbsp olive oil

1/3 cup fresh lemon juice

2 cloves garlic, crushed

Method

Step 1. Places on a plate. Spray chicken with pol. Press into spice mixture to evenly coat all over.

Step 2. Heat a large non-stick frying pan over medium-high heat. Add chicken and cook for about 4 minutes each side or until brown and cooked through. Transfer to a plate. Cover with foil and set aside to rest.

Step 3. Combine beans, spinach, onion and parsley in a bowl. Shred chicken and add to bowl along with juice and garlic. Toss to combine. Spoon among serving bowls and serve.

 

Recipe provided by Julie Masci, Dietitian. Original recipe  by Amanda Lennon. Publish in the Health Food Guide January 2008 Issue.