The Rocket Mom

This main-course salad is a light and very refreshing choice. It is perfect for the warm day. However, nothing wrong with making it your lunch choice on a cold day as today. Or is it just me being pregnant? 😉

I really enjoy this salad. It is a combination of fruit, protein, dairy and something crunchy. Healthy, light and yummy. Give it a try and let me know what do you think!

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Total Servings: 4

Prep Time: 15 min                      

Cook Time: 30 min             

Total Time: 45 min

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Ingredients:
2 cups chopped cooked boneless skinless chicken (about 1 large breast)
1 ½ cup red grapes, halved
1 peach, cut in chunks
2 ribs celery, chopped
4 rounds iceberg lettuce (about 1 head), chopped
1 cup walnuts, chopped
½ cup feta cheese
1/3 cup chopped parsley
1 cup whole yogurt
1 clove garlic, minced
1/3 cup olive oil, divided
8 teaspoons lemon juice, divided
½ teaspoon salt

Instructions:

1. Pre-heat oven to 350 F (175 C).
2. Line aluminium foil on baking tin and place chicken breast on it. Use enough foil to cover chicken later on. Do not cover chicken.
3. Cook chicken breast for 30 mins. Half way through cover chicken with the aluminium foil. This will prevent chicken from drying. It will keep it moist.
4. Meantime, in a small bowl, stir together yogurt, garlic, parsley, ¼ cup of the oil, 2 teaspoon of the lemon juice and salt.
5. In large bowl, toss together chopped celery, iceberg lettuce, peach, chicken, grapes and remaining oil. Add the rest of lemon juice to coat.
6. Add yogurt mixture to the large bowl and mix all ingredients together.
7. Serve chilled.

Enjoy!

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