Feta and Dill Chicken Salad with Lemon Yoghurt
Inspired by techniques from Serious Eats.
Tender poached chicken folded through a lemony yoghurt and mayonnaise dressing with dill, parsley, spring onions and cubes of salty feta.
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Method
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Why this label?
31.3 g protein for 309 kcal = 10.1 g per 100 kcal, so protein gives about 41% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 1.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 151 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.2 g per serving
0.4 % of the 50 g daily maximum · 0.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium saucepan with lid
- instant-read thermometer
- large mixing bowl
- chopping board and knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 309 kcal |
| Protein | 31.3 g |
| Carbohydrate | 2.9 g |
| of which sugars | 1.9 g |
| of which free sugars | 0.2 g |
| Fat | 18.4 g |
| of which saturates | 6.2 g |
| Fibre | 0.4 g |
| Salt | 1.16 g |
Protein per 100 kcal
10.1 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
