Deliciously simple, tasty chicken salad which is easy to prepare and great for a healthy lunch or dinner.
Ingredients
For the salsa verde
- 1 bunch flat leaf parsely leaves
- 1 bunch mint leaves
- Juice of ½ lemon
- ¼ cup olive oil
For the salad
- 4 handfuls mixed green salad leaves
- 1 cucumber peeled, deseeded and finely sliced
- 1 cup alfalfa sprouts
- ½ cup snow pea sprouts
- 12 florets broccoli lightly steamed
- ½ cup flat leaf parsley and mint leaves finely chopped
- 1 tbsp pumpkin seeds
- 1 tbsp pistachio nuts chopped
- 2 chicken breasts grilled and sliced
Instructions
Method
- Blend all the salsa verde ingredients together until you have the consistency you like
- Mix all the salad ingredients except the chicken in a large bowl
- Plate up as you wish… a bed of salad with the chicken on top and salsa drizzled over or salad on the side with the chicken placed over a spread of salsa
Top tips
- Gently roast the seeds and nuts for some extra crunch
- Swop the chicken for your favourite fish, a couple of sliced boiled eggs and/or grilled tofu
- Make the salsa in advance, it keeps for 4 days in the fridge and can be used to add a little magic to any number of dishes… it is actually pretty special as a dip with the seed crackers 😌
