Chopped Chicken Salad

When cooking, I usually just chuck in a bunch of random ingredients and if it's good I have no idea how to recreate it. Therefore, the following measurements are a bit of guess work... I think if you know you like certain ingredients then add more :) For example, if you like a more spicy mustardy flavour, add more mustard. 200g of chicken is enough for 2 meals, so you have leftover for tomorrow :)

Salad Challenge Day 3: 

Chopped Chicken Salad

For the marinade:

- 200g chicken strips
- 2 tbsp fat free yogurt
- 1 tbsp lemon juice
- 1 tsp honey
- 1 tsp crushed garlic
- 1/2 tsp dijon mustard
- pinch of salt and pepper
- chilli flakes (use at your discretion)

For the salad:
- 3/4 cup lettuce, shredded
- 1/2 cooked corn, cut off the cob
- 1/4 avocado, chopped
- 1/2 tomato, chopped
- 1 spring onion, finely chopped
   I usually use red onion, but you use what you've got :)
- 1/4 cucumber, chopped
- a chunk of feta

For the dressing:
- 2 tsp olive oil
- 2 tsp lemon juice
- 1 tsp sugar
- pinch of salt and pepper

Method:

1. Mix the chicken with all the marinade ingredients and store in the fridge overnight. If you can't do overnight, let it marinade for at least two hours.
2. Add 2 tsp of olive oil to a non-stick frying pan. Add the chicken and fry on medium heat for about 7 minutes. If you had any leftover marinade, you can pour it on. Flip the chicken and cook for another 7 minutes, or until cooked through.
3. In the meantime, put all your chopped veggies in a bowl.
4. Lastly, put all the dressing ingredients in a cup and whisk with a fork.

Weight Loss Tip: Don't add all the dressing to the salad at once. Add a little as needed and save the rest for later.