Banting chicken and green bean salad

17 September 2014

Serves 4

• 4 chicken breasts
• extra virgin olive oil for drizzling
• Himalayan salt
• freshly ground black pepper
• 180g fine French beans, trimmed and blanched
• 50g walnuts, roughly chopped
• 150g radicchio leaves for the dressing
• 35g blue cheese, crumbled
• 1/3 cup Greek style yoghurt
• juice of ½ a fresh lemon

1 For the chicken: Preheat the grill. Place chicken breasts on a roasting tray, drizzle with olive oil, season and grill until browned and cooked through.
2 For the dressing: Place all the ingredients for the dressing in a blender and blitz until smooth.

Words and image: Lose It! magazine

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