Here's an idea for a fabulous lunch or light supper dish for this changeable weather, when salads start to be more appealing as the sun shines.... but some of the ingredients are warm, for those blustery, wet, April days!
If I am chargrilling chicken breasts for dinner, I often do an extra one so that I have a tasty ingredient in the fridge when I want to create something quickly the following day.
I frequently use Nando's marinades for my chicken as they are really delicious and you can choose the level of chilli heat you want. 40g of this marinade is 1pp/24kcal, but that's a generous amount. So for 1 chicken breast, shared between 2 people, you won't need anything like this amount - so no need to charge propoints for this. (Calorie counters-I have roughly estimated and included the calories for the marinade into the finished calories for this dish).
So...this salad serves 2 people and is 4pp/ approx.200kcal per portion.
Cut up one 165g (4pp/160kcal) cooked chicken breast into chunky slices. Pop into a hot griddle pan sprayed with Frylight sunflower oil, to heat through thoroughly. At the same time, cut half an avocado into chunky slices and chargrill.
Take 2 serving bowls.
Throw together some interesting salad leaves; spinach, watercress and rocket is a great combination. Add some whole cherry tomatoes and some roughly chopped spring onions. Dress with some balsamic vinegar, herbs and spices.
Divide the chargrilled chicken and avocado between the 2 bowls, then drizzle some
'Lighter than Light' Hellmann's Mayonnaise over the top. If you use 15ml, it's 0pp/12kcal. Any more than that and you will need to charge 1pp.
The combination of bitter salad leaves with sweet cherry tomatoes, hot, spicy chicken with warm, creamy avocado - dressed with tangy balsamic vinegar and mild, comforting mayo is a really delicious, mouth-watering dish.
It will brighten up the rainiest of April days.