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Chicken & pistachio salad served in a bowl

Chicken & pistachio salad

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Rating: 5 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Toss chicken breast, boiled eggs, Little Gem, sundried tomatoes and toasted nuts in a zesty dressing for a quick salad that's rich in calcium, folate and iron

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal521
fat30g
saturates6g
carbs19g
sugars16g
fibre10g
protein37g
salt1.3g
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Ingredients

Method

  • STEP 1

    Bring a large pan of water to a simmer. Add the eggs and cook gently for 7 mins. Remove with a slotted spoon and transfer to a bowl of cold water. Once cooled, carefully peel off the shell and slice each egg in half.

  • STEP 2

    Meanwhile, whisk the oil with the lemon zest, juice and yogurt, and season well. Shred the chicken and toss with the olives, sundried tomatoes, basil and lettuce. Pour in the dressing, season and toss together. 

  • STEP 3

    Divide the salad between two bowls and top with the egg halves and pistachios.

Goes well with

Recipe from Good Food magazine, May 2019

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Overall rating

Rating: 5 out of 5.5 ratings
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