Creamy chicken salad

• Preparation Time: 30 min
• Cooking Time: 23 min
• Servings: 5

Nutritional Information

Macros: 65P | 14C | 22F | 527 Kcal

Ingredients

For the chicken

• 1kg chicken breast
• 1 tbsp dried oregano
• 1 lemon (zest and juice)
• 2 tbsp olive oil
• Salt and pepper

For the creamy mix

• 3 garlic cloves
• 300ml reduced fat crème fraîche
• 300g sweetcorn
• 30g fresh chives
• Salt and pepper

To serve

Bread, pasta, grains or lettuce, whatever you fancy and depending on your goals. My personal favourite is with bread, either as a sandwich cooked in a George Foreman Grill with lettuce, or as an open sandwich on a fresh slice of bread. If you're on a cut or looking for a low-carb version, it works just fine with lettuce and any other fresh veg you have at home.

Instructions

1. Heat the oven to 200C.
2. Make the marinade. In a large bowl, mix the lemon zest and juice with the olive oil, dried oregano, salt, and pepper.
3. Marinate the chicken. Add the chicken breasts and rub them like you’re trying to apologise for whatever the oven is about to do. Leave them to fester in the juices for up to 15 minutes
4. Make the creamy mix. While the chicken is marinating, crush the garlic, chop the chives, and stir both into the crème fraîche with salt and pepper. Set aside.
5. Roast. Spread the chicken on a baking tray and bake for 23 minutes, adjusting by ±5 minutes depending on your oven.
6. Cool. Let the chicken cool until fridge-cold if possible, or at least 15 minutes so you don’t burn your fingerprints off while shredding.
7. Shred. Tear the chicken into chunks using your hands, two forks, or a food processor if you’re a bit of a princess.
8. Combine. Add the crème fraîche mix and sweetcorn to the shredded chicken. Mix together and serve on bread, toss through pasta, pile onto grains or spoon onto lettuce.