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Speedy grape & chicken salad
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Serves: 4 as a light lunch
• 2 tbsp sunflower oil
• 2 thick slices sourdough, torn into bitesized pieces
• 300g chicken breast, cut into strips
• 2 little gem lettuces, roughly torn
• 150g Essential Green Seedless Grapes, halved
• 1⁄4 tsp fennel seeds
• 11⁄2 tbsp lemon juice
• 21⁄2 tbsp mayonnaise
• 40g Parmigiano Reggiano, shaved
1. Heat the oil in a pan, add the sourdough and fry on a medium heat until golden and crunchy; take out and set aside, leaving the residual oil in the pan. Add the chicken; cook on a medium heat for 4-6 minutes until golden, cooked through and no pink meat remains. Transfer to a large bowl.
2. Add the torn lettuce, grapes and fennel seeds to the chicken; season. In a bowl, whisk the lemon juice with the mayonnaise; season. Pour over the salad, mix and top with the croutons and cheese.
Typical values per serving:
Energy |
1,750kJ 419kcals |
---|---|
Fat | 22g |
Saturated Fat | 4g |
Carbohydrate | 27g |
Sugars | 7.8g |
Protein | 26g |
Salt | 0.9g |
Fibre | 2g |
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