Chicken & pistachio salad

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

Prep:10 mins
Cook:7 mins

Serves 2
Easy

Nutrition per serving

kcal 521
fat 30g
saturates 6g
carbs 19g
sugars 16g
fibre 10g
protein 37g
salt 1.3g

Ingredients

2 large eggs
2 tbsp extra virgin olive oil
1 large lemon, zested and juiced
2 tbsp natural yogurt
1 large skinless cooked chicken breast fillet
40g mixed olives, halved
40g sundried tomatoes
small bunch basil, chopped
3 Little Gem lettuces, leaves separated
30g pistachios, roughly chopped and toasted

Method

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.