🍽️ Serves: 2
🔪 Prep Time: 15 mins
🔥 Cook Time: 15–20 mins
⚖️ Net Carbs: Approx. 12g per serving
💪 Protein: Approx. 35g per serving
✅ No Added Sugar and No Seed Oils
Shredded roast chicken with caramelised butternut squash, green beans, cherry tomatoes, olives and creamy feta, finished with crunchy fu:di Original Muesli and a fresh herby yoghurt dressing. A colourful, protein-rich meal that's perfect for preparing ahead.
Ingredients
For the Chicken & Butternut Salad
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1 roasted chicken breast, skin removed and shredded
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½ small butternut squash, peeled and cut into bite-sized pieces
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Reserved chicken fat, from roasting the whole chicken
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100g green beans, halved
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80g cherry tomatoes, halved
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Small handful olives, halved
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40g feta, crumbled
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2 handfuls baby spinach
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2 small handfuls fu:di Original Muesli
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Sea salt
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Cracked black pepper
For the Green Goddess Yoghurt
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Small handful flat-leaf parsley, leaves picked
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1 tbsp chives, chopped
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1 tsp capers
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Zest of ½ lemon
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Juice of ½ lemon
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1 confit garlic clove
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2 tbsp Greek yoghurt
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Sea salt
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Cracked black pepper
Step 1 – Roast the Butternut
Toss the butternut squash with a little of the reserved chicken fat and season with sea salt and cracked black pepper.
Roast in the oven or cook in the air fryer until tender and lightly caramelised around the edges.
Set aside to cool slightly.
Step 2 – Prepare the Green Beans
Cook the green beans in boiling salted water until just tender while still retaining some bite.
Drain and immediately refresh in cold water.
Drain thoroughly and set aside.
Step 3 – Make the Green Goddess Yoghurt
Add the parsley, chives, capers, lemon zest, lemon juice, confit garlic and Greek yoghurt to a blender.
Blend until smooth and vibrant.
Taste and adjust the seasoning with sea salt and cracked black pepper.
Step 4 – Build the Salad
Divide the baby spinach between 2 glass meal-prep containers.
Add the roasted butternut, green beans, cherry tomatoes and olives.
Divide the shredded roast chicken between the containers and crumble over the feta.
Step 5 – Finish
Spoon the Green Goddess yoghurt into separate small containers to keep the salad fresh.
Keep the fu:di Original Muesli separate too, ready to sprinkle over just before serving.
Cover and refrigerate, ready to enjoy later.
To Serve
Drizzle the Green Goddess yoghurt over the chicken and vegetables, then finish with the fu:di Original Muesli for plenty of crunch.
Chef's Tip
Allow the roasted butternut and cooked green beans to cool before adding them to the spinach. Keeping the dressing and fu:di Original Muesli separate until serving prevents the salad from becoming soggy and keeps that all-important crunch.
