- 2 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp extra virgin olive oil
- 1 large lemon, zested and juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tbsp natural yogurt
- 1 large skinless cooked chicken breast fillet
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 40g mixed olives, halved
- 40g sundried tomatoes
- small bunch basil, chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 3 Little Gem lettuces, leaves separated
Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…
- 30g pistachios, roughly chopped and toasted
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.
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.
Divide the salad between two bowls and top with the egg halves and pistachios.