Description
Simple, yet nourishing chicken salad. Enjoy on its own or use as a sandwich filling.
Ingredients
- 40z organic chicken breast, chopped into medium chunks
- 1 teaspoon vegetable seasoning
- 1/2 teaspoon chilli flakes
- 100g mixed baby leaf salad
- 100g cherry tomatoes, halved
- 50g tenderstem broccoli, steamed
- 1 teaspoon sunflower seeds
- 1/4 large cucumber, sliced
- 1/4 large avocado, chopped
For the honey mustard dressing
- 1 1/2 tsp honey
- 1 tsp Dijon mustard
- 1 1/2 tsp apple cider vinegar
- 1 tsp olive oil
- Pinch of salt and black pepper, to taste
Instructions
Heat a non-stick frying pan over medium heat, add the chicken breast pieces then sprinkle the vegetable seasoning and a pinch of black pepper over them. Stir well to coat then fry, tossing continuously for 10 minutes or until the chicken is browned and cooked through. Poke a hole in the middle of the largest piece to check that the meat inside in completely white and steaming hot. Set aside and allow to cook for a few minutes.
In the meantime, combine baby leaf salad, cherry tomatoes, broccoli, cucumber and avocado in a salad bowl. Add the cooled chicken, sunflower seeds and the salad dressing. Toss well to combine then sprinkle with chilli flakes for some heat if you desire.
Notes
Simply swap chicken with tofu or tempeh to make this vegan.