Ingredients
Directions
A versatile salad that is simple and delicious.
Place chicken fillets in a saucepan and cover with cold water.
Bring to the boil over medium-low heat.
Cook for 10 to 15 minutes, until just cooked through.
Remove from heat and cover until cooled to room temperature.
Cook lemon slices in 1 cup of poaching water, in a small saucepan for 5 minutes or until soft. Discard any seeds
Shred chicken flesh into a bowl and add the lemon mixture.
Combine chicken, onion, olives, basil and salad leaves in a large bowl.
Season with salt and pepper and serve.
To avoid the leaves going soggy, don't combine until just before serving.
Capers and sweetcorn are a great additions to this salad.
Servings 4
- Amount Per Serving
- Calories 168
- % Daily Value *
- Total Fat 5.2g8%
- Saturated Fat 1g5%
- Cholesterol 55mg19%
- Sodium 264mg11%
- Potassium 204mg6%
- Total Carbohydrate 4g2%
- Dietary Fiber 1.9g8%
- Sugars 1.6g
- Protein 23.7g48%
- Calcium 4%
- Iron 10%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
A versatile salad that is simple and delicious.
Place chicken fillets in a saucepan and cover with cold water.
Bring to the boil over medium-low heat.
Cook for 10 to 15 minutes, until just cooked through.
Remove from heat and cover until cooled to room temperature.
Cook lemon slices in 1 cup of poaching water, in a small saucepan for 5 minutes or until soft. Discard any seeds
Shred chicken flesh into a bowl and add the lemon mixture.
Combine chicken, onion, olives, basil and salad leaves in a large bowl.
Season with salt and pepper and serve.
To avoid the leaves going soggy, don't combine until just before serving.
Capers and sweetcorn are a great additions to this salad.
Done