Chicken & pistachio salad

calcium chicken easy eggs fibre folate iron midweek meals quick salad

N/A

Source

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.