Grilled Chicken Salad


SERVES: 1 – double up quantities for two people

125G of Chicken Breast

50g of avocado sliced

1tbsp of extra virgin olive oil

Ricket Leaves – quantity to taste

Cherry tomatoes, halved

Half sliced red onion

Creamy Basil Dressing

⅓ 75g of low fat Greek yoghurt

½ tsp Dried parsley (or2tsp fresh)

½ tsp Onion powder

½ tsp Dried dill

¼ tsp Salt

50=60g of fresh basil

2tbsp of sugar free nut milk if needed


Place the bones in the slow cooker. Add vinegar and salt, as well as vegetables, peppercorns, and parsley. Please note that if you do not have a slow cooker, a pan on low heat works as well.

After 12-24 hours, strain the liquid using a sieve and remove all of the herbs, vegetables, and bones.

Place the broth into a glass container and store it in the fridge for at least four hours.

After four hours, you will notice a layer of white fat on top – remove this. The broth will appear like a jelly-like consistency – this is normal.

When you are ready to eat, heat one cup in a pan stirring occasionally, and once piping hot, enjoy!

Any leftovers can be refrigerated for up to 3 days or stored in the freezer for six months.

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