Component

Yoghurt & Dill Chicken Salad (for toast)

Time—
Yield4 batch
Energy173 kcal
Components2
Contents

Ingredients

  • base
  • 5mloil, rapeseed
  • 0.25wholeonion≈ 37.5 g onion
  • 0.0625tspsalt
  • 2clovegarlic
  • dressing
  • 100gyoghurt, greek, homemade
  • 40gmayonnaise, light
  • 10gherb, dill, fresh
  • 0.125tspsalt
  • 0.125tspmonosodium glutamate
  • 0.25tspspice, pepper
  • 0.5zest and juiceLemon (zest and juice)
  • 3gmustard, dijon, homemade
  • assembly
  • 350gPoached Chickenshredded

Instructions

Process

  1. Prep:
    1. Poach the chicken, then shred
  2. Base
    1. Heat the oil over medium
    2. Add the onion, cook 6 minutes
    3. Add the garlic, cook 1 minute
    4. Remove from heat and allow to cool
  3. Dressing
    1. Whisk the ingredients together
  4. Assembly
    1. Mix everything together
    2. Cool in the fridge for at least 30 minutes

Nutrition details

Show full nutrition and cost table
NutritionPer portionBatch total
Calories173690
Protein20.883.1
Carbohydrates3.513.8
Total Sugars2.18.3
Free Sugars0.62.5
Fat8.032.1
Saturated Fat1.97.5
Fibre0.41.7
Alcohol0.00.1
Salt0.62.5
Iron0.9233.69
Calcium60.2241
Vitamin B120.210.84
Omega 30.04380.175
Magnesium25.9104
Potassium3251300
Caffeine00
Cost£0.89£3.58
Component details (2)

Aggregated amounts used by this recipe.