Chicken Burger with Rainbow Salad

Recipe is contributed by Ms Ang Yi Pin, former Nutrition Intern at the Singapore Heart Foundation

Serves: 1
Time: 1 hour 10 minutes

Ingredients
Chicken Burger

• Chicken breast, minced, 90g
• Paprika powder, 2.5g (½ tsp)
• Garlic powder, 2.5g (½ tsp)
• Black pepper, 2.5g (½ tsp)
• Italian herbs, 2.5g (½ tsp)
• Oregano, 2.5g (½ tsp)
• Iceberg lettuce, 2 pcs
• Tomato, 2 slices
• Whole-grain bun, 1

Avocado Sauce (Optional)

• Avocado, 68g (¼)
• Greek yoghurt, 20g
• Lime, juiced and zest, 80g (¼)
• Garlic, 1 clove
• Cilantro, 5g (½ a stalk)
• Coarse black pepper, 1g (⅛ tsp)

Rainbow Salad

• Purple cabbage, julienned, 50g
• Japanese cucumber, julienned, 50g
• Carrot, strips, 50g
• Water chestnuts, diced, 50g
• Cherry tomatoes, halved, 50g
• Unsalted frozen corn, 50g

Salad Dressing

• Freshly-squeezed calamansi juice, 15g (1 tbsp)
• Pear puree, 15g (1 tbsp)
• Olive oil, 5g (1 tsp)
• Garlic clove, crushed/minced, 4g (½)

Orange, 1

Method

Chicken Burger

1. Preheat the air fryer to 180°C.
2. Season the minced chicken breast with all dry condiments and leave in the fridge for 15 minutes.
3. Form 1 meat patty.
4. Place in the air fryer to cook for 25 minutes.
5. Pour all ingredients for the avocado sauce in the blender.

Rainbow Salad

6. Cook the frozen corn in a microwave on high power for 3 minutes.
7. Mix all ingredients in a bowl.
8. Mix ingredients for the salad dressing and pour it over the salad.

Plating

9. Assemble the burger by stacking the meat patty, lettuce, tomatoes between the whole-grain bun. Drizzle some avocado sauce (optional).
10. Serve the chicken burger and rainbow salad with an orange to form your Heart Smart Eating Portion.

Nutrients per Serving