Crunchy Maple Mustard Chicken Salad

19 45 458
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 6
Crunchy Maple Mustard Chicken Salad
Health Highlights

Ingredients


600 gm Potato (mini; scrubbed and sliced into bite-sized peices)
1 tbsp Extra virgin olive oil, garlic-infused
1/2 tsp Thyme, dried
1/2 tsp Oregano, dried
1 dash Salt and pepper
450 gm Chicken breast, boneless, skinless
3 tbsp Mayonnaise
2 tsp Chives (dried)
2 tbsp Parsley, fresh (finely chopped)
1 1/2 cup Panko bread crumbs
1/2 tsp Salt
1/4 tsp Black pepper
4 cup Iceberg lettuce (shredded)
1 1/2 cup Cucumber (continental; peeled and chopped)
1 cup, shredded Cheddar cheese (optional)
3 tbsp Mayonnaise (dressing)
1 tbsp Dijon mustard (dressing)
1/2 tsp Maple syrup (pure; optional; dressing)
1 dash Black pepper

Instructions


  1. Pre-heat the oven to 200ºC (390ºF) bake function or 180ºC (355ºF) fan forced.
  2. Line one roasting pan with baking/parchment paper. Place a wire rack in the other roasting pan and lightly spray the rack with cooking oil (this will stop the chicken from sticking).
  3. Place potatoes in a bowl, drizzle over the garlic-infused oil, and sprinkle with thyme, oregano, salt, and pepper. Gently toss until the potatoes are evenly coated. Then place in the lined roasting pan and set aside.
  4. Next, slice the chicken breast into evenly-sized chunky strips. Mix the mayonnaise, dried chives, and chopped parsley in a shallow bowl.
  5. In a separate bowl, add the breadcrumbs, salt, and black pepper. 
  6. Lightly roll each chicken strip in the mayo mixture, then into the breadcrumb mix. Place the crumbed chicken on the prepared wire rack in the roasting tray. Repeat until all chicken pieces are covered.
  7. Bake the chicken and potato and bake for 20-25 minutes until the potatoes are golden and crispy and the chicken is golden and cooked through.
  8. Meanwhile, prepare the salad. Add the lettuce, cucumber, and cheese to a salad bowl.
  9. Mix the mayonnaise, Dijon mustard, and maple syrup in a small bowl and season with black pepper.
  10. Once the chicken and potatoes are cooked, remove them from the oven. Allow to cool for a few minutes, then slice the chicken into bite-sized pieces.
  11. To assemble the salad, add the potato and chicken to the salad bowl, toss gently to combine, and drizzle in maple mustard dressing. Sprinkle with a little bit of chopped parsley if desired.

Notes:

FODMAP Information: Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.


Nutrition Facts

Per Portion

Calories 458
Calories from fat 208
Calories from saturated fat 59
Total Fat 23.1 g
Saturated Fat 6.6 g
Trans Fat 0.3 g
Polyunsaturated Fat 7.7 g
Monounsaturated Fat 6.4 g
Cholesterol 81 mg
Sodium 725 mg
Potassium 864 mg
Total Carbohydrate 36 g
Dietary Fiber 4.7 g
Sugars 4.4 g
Protein 28.6 g

Dietary servings

Per Portion


Grain 0.8
Meat 0.8
Milk Alternative 0.4
Vegetables 2.4

Energy sources


Pygal30%450.3466312406091142.546077619516845%367.1753382550211281.8077793237845325%318.07486006633195132.828145079983130%45%25%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Salad




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