CHICKEN & PISTACHIO SALAD

Chicken & pistachio salad image

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

Provided by Esther Clark

Time 17m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 521 calories, Fat 30 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 37 grams protein, Sodium 1.3 milligram of sodium