Home » Information & Education » Renal Diet » Menu’s » Chicken Salad with Yoghurt and Mint Dressing (serves 2)

Chicken Salad with Yoghurt and Mint Dressing (serves 2)

2 chicken breasts 8 oz
1 small onion, peeled and cut in 2 inch wedges
1 small carrot, trimmed scrubbed and cut into 2 inch pieces
1 small celery stick, trimmed, scrubbed and cut into 2 inch pieces
3 parsley stems
4 whole peppercorns

Boil chicken with onion, carrot and celery, add parsley and peppercorns and simmer for 30 minutes. Remove from heat and cool to room temperature. (discard broth).

Cut chicken in 1 inch pieces into bowl.
¼ cup sliced celery
½ red/green seedless grapes – sliced in half (approx 5)
½ cup unsweetened pineapple pieces – drained (approx 1½ rings)

Yoghurt Mint Dressing:
1½ tablespoons low fat mayonnaise
1 carton low fat natural yoghurt
2 teaspoons fresh lemon juice
½ teaspoon honey
1/8 teaspoon white pepper
1½ teaspoon finely chopped fresh mint or ½ teaspoon dried mint

Put all ingredients in small bowl and whisk to combine.
Add to chicken and vegetable mixture, refrigerate until ready to eat.

NOTE: This recipe is high in potassium. If you include it in your diet you must reduce your daily intake by 1 portion of vegetable AND 1 portion of fruit AND ½ portion of milk

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