Ann Mather’s Chicken Salad for Fit4Food



2 x skinless chicken breasts


• medium bowl of fresh spinach leaves
• 2 red capsicum peppers, thinly sliced
• 8-10 Mushrooms, thinly sliced
• ¼ head of Broccoli (4-5 large florets) cut into smaller florets
• 8-10 Asparagus spears, using heads and about 2 inches of stalk, cut into lengths of approximately 1.5 centimeters.


• 4 tablespoons of extra virgin olive oil

Flavourings for Salad Dressing

• Pinch of black pepper
• 10 Chive stalks, finely chopped
• 2 cloves garlic, crushed
• 1 tablespoon fresh tarragon, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• Pinch of chili powder
• Pinch of celery salt
• 1-2 tablespoon of organic lemon balsamic vinegar


Lightly season the chicken breast in salt, pepper and a sprinkle of chili powder. Gently oven roast (160º or less) for approximately 30-40 minutes, allow to cool, then dice to serve cold with salad

Mix together all salad ingredients listed under carbohydrates

Mix together all salad dressing ingredients, plus the olive oil, and drizzle over salad, gently mixing

Finally mix in cold chicken chunks and toss salad before serving