Smoked Chicken and Rocket Salad with Yoghurt Dressing

Smoked Chicken and Rocket Salad with Yoghurt Dressing

Ready in 20 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, September 25, 2016.
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You could serve your pitas broken through the salad.

Ingredients

CRISPY PITAS

  • 2 garlic pita breads
  • 1—2 tablespoons slivered almonds

SMOKED CHICKEN AND ROCKET SALAD

  • 1/2 Lebanese cucumber
  • 1 orange (reserve zest for dressing)
  • 1 smoked chicken breast
  • 1/2 avocado
  • 1/2 bag rocket leaves

YOGHURT DRESSING

  • 1/4 cup natural yoghurt
  • 3 tablespoons milk
  • Zest of 1/2 orange

Steps

  1. oven to 180°C. Line an oven tray with baking paper.
  2. Cut pita breads into quarters. Toss with a drizzle of oil on prepared tray and season with salt and pepper. Spread out in a single layer and bake for about 10 minutes. Add almonds to tray and bake a further 5 minutes, until pitas and almonds are golden. Remove from oven and set aside to cool.
  3. While pita breads bake, prepare salad ingredients. Cut cucumber in half lengthways and thinly slice, zest orange and set aside zest (for dressing). Peel orange and dice 1cm. Remove skin from smoked chicken and thinly slice. Cut avocado in half, remove stone, scoop out flesh and slice 0.5cm.
  4. Place cucumber, orange, smoked chicken and avocado in a large bowl with rocket leaves.
  5. Combine all yoghurt dressing ingredients in a small bowl with reserved zest. Season with salt and pepper and mix together. Add half the dressing to salad and toss to combine. Season to taste with salt and pepper.
  6. Divide smoked chicken and rocket salad between plates and sprinkle over almonds. Serve remaining yoghurt dressing and crispy pitas on the side.

Nutritional Information

Energy 2829 kj
676 kcal
Protein 34.8g
Carbohydrate 41.6g
Fat 41.3g