Ryvita

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Sweet Potato & Coconut Soup with Lime Croutons

Preparation time: 45 minutes

One Pan Breakfast Hash

Preparation time: 10 minutes

Chicken Caesar Salad

Preparation Time: 10 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

122kcal

375kcal

Fat

5.9g

18.2g

of which Saturates

1.4g

4.5g

Carbohydrates

3.6g

11.1g

of which Sugars

1.6g

5g

Fibre

1.7g

5.2g

Protein

12.7g

39.2g

PER 100G

PER SERVING

INGREDIENTS

½ clove garlic, grated

2 anchovies

2 tbsp. natural yogurt

200g cooked chicken breast, shredded into bitesize pieces (grilled without skin)

1 head cos lettuce, roughly chopped

1 avocado, peeled, destoned and sliced

Small handful chives, finely sliced

2 Ryvita Multiseed Rye Crispbread, broken into pieces

METHOD

  1. Blitz the garlic, anchovies, yogurt and 2 tbsp. water in a small blender until smooth then season with black pepper.
  2. Put the chicken, lettuce, avocado and chives in a bowl then pour over the dressing and toss to coat. Serve with the rye crispbread croutons.