Chicken salad

• servings: 2 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

2 chicken breasts (approx. 350g/12oz), boneless and skinless

1 tbsp rapeseed or olive oil

400g tin chickpeas

1 unwaxed lemon, zest and juice

2 spring onions, washed, trimmed and finely sliced

10 cherry tomatoes, cut into quarters

¼ cucumber (approx. 100g/3½oz), cut into small chickpea-sized cubes

10g/⅓oz fresh mint leaves (approx. 1 handful), finely chopped

10g/⅓oz fresh parsley leaves, (approx. 1 handful), finely chopped

2 tbsp mayonnaise

2 small handfuls of mixed salad leaves

salt and freshly ground black pepper

Directions

Season the chicken breasts both sides with salt and pepper. Place a frying pan on a medium heat and add the oil. Cook the breasts for 6–8 minutes on each side or until cooked through then transfer them to a plate to rest for a few minutes and cool slightly.

In a sieve, drain and lightly rinse the chickpeas then give a little shake to dry. Tip them into a large mixing bowl and stir in the lemon zest and juice.

Add in the spring onions, cherry tomatoes, cucumber, mint, parsley and mayonnaise, season with salt and pepper then mix well.

Slice the chicken into bite-sized pieces and add to the bowl along with the salad leaves. Mix again then serve.

Nutrition

• Calories: 633kcal
• Total Fat: 26.4g
• Saturated Fat: 2.9g
• Total Carbohydrate: 25.3g
• Dietary Fiber: 10.9g
• Total Sugars: 6.1g
• Protein: 68.3g