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

Chicken:
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.
Add:
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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