Calorie-Conscious Chicken Thigh Salad

Nutrition per serve

Ingredients

• 60g burghul
• 1stalk celery
• 1pcs granny smith apple
• 300g chicken thigh fillets
• 20g slivered almonds
• 50g mixed salad leaves
• 100ml boiling water
• 15ml olive oil
• 15ml white or red wine vinegar
• 10ml wholegrain mustard
• 5ml honey

Method

1. Step 1 — Soak burghul
   Put the burghul in a heatproof bowl, add 100ml boiling water, season with salt and pepper and stir to combine. Cover the bowl with a plate and stand for 10 mins or until the water is absorbed.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the celery. Cut the apple into thin matchsticks (see Kitchen hack). Quarter the chicken thighs and season with salt and pepper.
3. Step 3 — Pan-fry chicken
   Put the almonds in a cold medium frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan. Heat 2 tsp olive oil in the pan over high heat. Cook the chicken for 3-4 mins each side until browned and cooked through. Remove from the pan.
4. Step 4 — Make dressing
   Put 1 tbs white wine vinegar, 2 tsp olive oil, 2 tsp wholegrain mustard, 1 tsp honey and 2 tsp water in a large bowl, season with salt and pepper and whisk to combine.
5. Step 5 — Serve up
   Add the burghul, chicken, celery, apple, almonds and salad leaves to the dressing and toss well to combine. Divide the chicken salad among bowls and enjoy!
6. Step 6 — Kitchen hack
   Here's an easy way to cut an apple into matchsticks: quarter the apple, remove the core, then thinly slice. Stack the slices and cut into matchsticks.

Allergens

Sulfit, Gluten, Wheat, Almond