Herb Chicken Salad in a Broccoli Wrap and Dressing

This meal was a few experiments rolled into one really. A while ago, a fellow CWP’er mentioned that he had tried balsamic vinegar mixed with yoghurt and it came highly recommended. More recently I was discussing cottage cheese (yes this is how exciting my life has become) and that some people do not use it in their flatbread/wrap recipes. So what is basically an omelette I guess, but baked in the oven- I think it worked pretty well and especially if you want to have more protein on top!

Below, is my meal of a broccoli wrap, herbed chicken and salad and balsamic yoghurt dressing. Feel free to use cauliflower, or celeriac in place of the broccoli!


  1. Blitz 60g fresh broccoli in a food processor and then combine with one egg. Season to taste with black pepper and chives.
  2. Spread on a lined baking tray and bake at 200c for 15 minutes.
  3. Meanwhile cook 122g chicken breast, sliced or cubed, in a ceramic pan and season with garlic granules, Italian herbs, dill, black pepper and a sprinkle of smoked paprika.
  4. When chicken is almost cooked, splash in some lemon juice and finish off.
  5. Serve on the broccoli wrap with 20g mixed salad leaves.
  6. Mix 50g of natural yoghurt from your dairy allowance with a dash of balsamic and spoon over the chicken.

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© Chanden/charliekilosugar 2015. Original content please do not reproduce.

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