Almond Chicken Salad with Asparagus with Sweet Potato Chips


Serves 4
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 10 mins
Cooking time: 25 mins
Post workout meal

Nutritional value per serving

Greek yogurt is low in lactose so can be a suitable option for lactose intolerance

Use dairy free if required*


3 chicken fillet

250 g asparagus

3 tbsp greek style 0% natural yogurt*

1 tsp curry powder*

1 tsp lemon juice

0.25 tsp salt

1 tsp black pepper

1 red bell pepper

15 g fresh coriander

2 tbsp almonds

1 handful spinach

2 medium sweet potatoes

2 tsp olive oil

1 tsp paprika


For Sweet Potato Chips:
1. Preheat the oven to 180°C (fan 160°C/gas mark 4).
2. Peel and cut the potato into thin and long strips.
3. In a large bowl toss them roughly in olive oil with paprika.
4. Lay the chips on a roasting dish and cook for 20 – 25 mins tossing every 5 minutes.

For the Chicken:
1. Chop the chicken into pieces and cook in a pan or oven.
2. Steam asparagus tips for 2 minutes or until crisp-tender.
3. In a medium bowl, whisk together the yogurt, curry, lemon juice and salt.
4. Add asparagus, chicken, diced bell pepper, chopped coriander and sliced almonds and toss to coat.
5. Serve over spinach.

Serve and Enjoy.