Chicken Salad

Chicken Salad (4 servings)

Chicken Salad Ingredients

45 ml / 1 tbsp olive oil
30 ml / 2 tbsp hazelnut oil
15 ml / 1 tbsp white wine vinegar
1 garlic clove, crushed
15 ml / 1 tbsp chopped fresh mixed herbs
225g / 8 oz baby spinach leaves
250g / 9 oz cherry tomatoes, halved
1 bunch spring onions, chopped
2 skinless, boneless chicken breasts, cut into thin strips
salt and ground black pepper

Chicken Salad Nutritional Information (Per Portion

Energy          - 300 Kcals/1250 kJ
Fat, Total      - 20.9 g
saturated fat   - 2.7g
Protein           - 23.2
Carbohydrate - 4.8 g
Fiber              - 2.4

Chicken Salad Preparation Method

1. To prepare chicken salad, first make the dressing by placing 30 ml/2tbsp of olive oil, the hazelnut oil, vinegar, garlic and chopped herbs in a small bowl, or jug and whisk together until thoroughly mixed. Set aside

2. Trim any long stalks from the spinach leaves, then place in a large serving bowl with the tomatoes and spring onions and toss together the mix.

3. Heat the remaining 15 ml / 1 tbsp oil in a frying pan, add the chicken and stir fry over a high heat for 7-10 minutes, until the chicken is cooked, tender and lightly browned

4. Scatter the cooked chicken pieces over the salad, give the dressing a quick whisk to blend, then drizzle it over the salad and gently toss all the ingredients together to mix. Season to taste with salt and pepper and serve immediately.

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