Sun-dried tomato chicken salad recipe

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  • Healthy
  • Low-fat
serves: 4
Prep: 15 min
Cooking: 20 min
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  • Fancy a taste of the Mediterranean but on a diet? Try this tasty low-fat sun-dried tomato chicken salad.


    • 3 skinless, boneless chicken breasts
    • 150g pot sun-dried tomato light/low-fat sauce
    • 2tsp olive oil
    • 2tbsp lemon juice
    • 1tsp wholegrain mustard
    • Freshly ground black pepper
    • 1 bag crisp lettuce
    • 1/4 cucumber, sliced
    • 16 cherry tomatoes
    • 1 yellow pepper, deseeded and cut into strips
    • 25g toasted pine nuts


    • Put the chicken breasts into a non-metallic bowl. Add the pot of sun-dried tomato sauce. Cover and refrigerate for at least 30 mins.

    • Pre-heat the grill. Arrange the chicken breasts on the grill rack and cook for about 6-7 mins per side, basting often with the sauce. Check that the chicken is thoroughly cooked with a sharp knife. Cool the chicken whilst making the salad.

    • In a large salad bowl, mix together the olive oil, lemon juice and wholegrain mustard. Season with black pepper. Add the lettuce, cucumber, cherry tomatoes and pepper and toss.

    • Tear up the chicken breasts and add to the salad.

    • Sprinkle the pine nuts on top, then serve whilst the chicken is still warm.

    Top tip for making Sun-dried tomato chicken salad

    from nutritionist Fiona HunterYou can use the sun-dried tomato sauce as a mariade and baste for lamb too and it gives fish an extra kick too

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