Sun-dried tomato chicken salad

(8 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Sun-dried tomato chicken salad
Sun-dried tomato chicken salad
  • Serves: 4

  • Prep time:

  • Cooking time:

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

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


  1. 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.
  2. 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.
  3. 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.
  4. Tear up the chicken breasts and add to the salad.
  5. Sprinkle the pine nuts on top, then serve whilst the chicken is still warm.

Your rating

Average rating

  • 4
(8 ratings)

Your comments

comments powered by Disqus

FREE Newsletter