Forget the ‘I’ll just have a salad thanks’ fallacy. See below for the de-fatt ening of this dish!


  • 12 walnuts, shelled

  • 1 baby cos (romaine) lettuce

  • 250 g (9oz) boneless, skinless chicken breasts

  • 1 tablespoon extra-virgin olive oil

  • 1 green apple

  • Dressing

  • 2 tablespoons mayonnaise

  • 2 tablespoons Greek yoghurt

  • squeeze of lemon juice

  • sea salt and freshly ground black pepper


  • 1.

    Preheat the oven to 180 C (350 F). Line a baking tray with baking paper.

  • 2.

    Place the walnuts on the tray and roast for 10 minutes.

  • 3.

    Remove from the oven and set aside. When cool, cut in half.

  • 4.

    To make the dressing, combine all the ingredients in a small bowl.

  • 5.

    Prepare the lettuce by chopping off the end and the top.

  • 6.

    Create about 24 bite-sized pieces.

  • 7.

    Heat a non-stick frying pan over medium heat. Flatten the chicken breast with a mallet, rolling pin or heavy food tin.

  • 8.

    Add the olive oil to the pan, then cook the chicken for about 5 minutes. Turn and cook for a further 3 minutes, then remove from the pan and set aside.

  • 9.

    Just before serving, grate the apple. Chop the chicken into 24 pieces and place a piece in each lettuce cup. Top with the grated apple, a dollop of the dressing and half a walnut.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 152kj
  • Fat Total 10g
  • Saturated Fat 1g
  • Protein 10g
  • Carbohydrate 5g
  • Sugar 3g
  • Sodium 208mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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