Sun-dried tomato chicken salad recipe

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  • Healthy
  • Low-fat




15 min


20 min

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


  • 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.

  • 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.

  • 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.

  • Tear up the chicken breasts and add to the salad.

  • Sprinkle the pine nuts on top, then serve whilst the chicken is still warm.

Top tip for making Sun-dried tomato chicken salad

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

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