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Super greens & chicken salad
Serves 4 - 6
Easy
Prep:
Cook:
Make this fresh, filling salad for a light lunch or dinner. With herbs, Little Gem lettuce and griddled chicken, it's tossed in a zesty dressing and finished with Grana Padano
Skip to ingredients
Units:
- 1 tsp olive oil
- 2 large chicken breasts
- 125g bulgur wheat
- 200g green beans
- 15g dillstalks and fronds separated and finely chopped
- 25g parsleyleaves and stalks separated and finely chopped
- 15g chivesfinely chopped
- 2 Little Gem lettucesfinely chopped
- 250g cucumberhalved lengthways and sliced
- 2 avocadospeeled, halved, stoned and cut into small pieces
- grated Grana Padanofor sprinkling
For the dressing
- 5 tbsp extra virgin olive oil
- 4 tbsp apple cider vinegar apple cider vinegar
- 25g Grana Padanofinely grated
- 1 tbsp Dijon mustard
Nutrition: per serving
- kcal341
- fat21g
- saturates5g
- carbs13g
- sugars3glow
- fibre6g
- protein22ghigh
- salt0.46glow
Method
step 1
Rub the oil over the chicken breasts, then season well with salt and pepper. Heat a griddle pan over a high heat and cook the chicken for about 10-15 mins on each side, or until cooked through with char lines. Remove to a board and set aside.
step 2
Cook the bulgur wheat following pack instructions, then leave to cool. Cook the green beans in a pan of boiling water for 2-3 mins until tender.
step 3
Meanwhile, put all the dressing ingredients in a small food processor along with the stalks from the dill and parsley. Blitz until the stalks are finely chopped and everything is combined.
step 4
Combine the herb leaves, chives, lettuce, cucumber, avocados, cooked bulgar wheat and green beans in a large bowl or over a large platter. Drizzle over the dressing and toss to coat. Slice the chicken and arrange it on top of the salad, then scatter over some more grated Grana Padano.
