Chicken and grape salad baps
A mixture of shredded chicken, natural yoghurt, wholegrain mustard, halved red grapes and chopped spring onions, piled into a wholemeal bap with chopped lettuce.
Per bap: 326kcals, 7.7g fat (1.5g saturated), 38.7g carbs, 11.8g sugar, 27.2g protein, 4.3g fibre, 0.392g sodium
TOP TIP:
For a quick version, use 300g leftover roast chicken.
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Prep: Cook: |
10 minutes 30 minutes |
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| Difficulty: | Easy | |
| Serves: | 4 |
| Ingredients |
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| 2 chicken fillets, halved lengthways |
| Salt and black pepper |
| 3 tbsp plain natural yoghurt |
| 1 tsp wholegrain mustard (or more to taste) |
| 120g red grapes, halved |
| 3 spring onions, chopped |
| 4 wholemeal baps |
| 1 head of Little Gem lettuce, chopped |
directions
- Bring a large pot of water to a simmer and add one teaspoon of salt. Add the halved chicken fillets and simmer gently for 30 minutes or until thoroughly cooked. Remove the chicken to a board and shred using two forks. Set aside to cool.
- In a bowl, combine the shredded chicken with the yoghurt, mustard, grapes, spring onions and a little seasoning.
- Fill the wholemeal baps with the chicken mixture and top with chopped lettuce.
