12 chat (baby) potatoes
1 teaspoon whole black peppercorns
2 (600g) organic or free-range chicken breast fillets,
2 medium green-skinned apples
1 medium red-skinned apple
3 celery sticks, thinly sliced
1⁄2 cup walnuts, chopped
2⁄3 cup low-fat natural yoghurt
2 1⁄2 tablespoons lemon juice
12 butter lettuce leaves, trimmed
As seen in recipes+ magazine February 2012
1 Place potatoes in a large saucepan; cover with cold water. Bring to the boil. Boil for 10-12 minutes or until tender. Drain. When cool enough to handle, cut in half.
2 Meanwhile, one-third fill a large saucepan with water. Place over high heat. Add peppercorns; bring to a simmer. Add chicken; reduce heat to low. Cover and simmer for 10-12 minutes or until chicken is just cooked. Transfer to a heatproof plate. Cover loosely with foil; rest for 5 minutes. Slice crosswise.
3 Cut apples into thin wedges. Remove seeds; cut wedges, crosswise, into thirds. Transfer to a large bowl. Add celery, walnuts and potato. Whisk yoghurt and juice in a small jug. Season. Add to apple mixture; fold salad gently to coat.
4 Arrange 2 lettuce leaves on each serving plate. Top with chicken and salad. Serve.
Nutrition/serve: 1801kJ; 12g fat (2g sat); 38g protein; 39g carbohydrate; 7g fibre