Carb-Conscious Chicken Salad

Nutrition per serve

Ingredients

• 1pcs lemon
• 1bunch dill
• 150g red cabbage
• 1pcs carrot
• 1pcs spring onion
• 300g free-range chicken breast fillet
• 20g slivered almonds
• 50g aioli mayonnaise
• 50g mixed salad leaves
• 10ml olive oil
• 3ml dijon mustard
• 2pcs egg

Method

1. Step 1 — Prep ingredients
   Finely grate the zest of half the lemon*, then juice the half. Finely chop the dill, discarding the stems. Shred the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the spring onion.
2. Step 2 — Prep chicken
   Bring a small saucepan of water to the boil for the eggs. Combine the lemon zest, half the dill, 2 tsp olive oil and ½ tsp dijon mustard in a large bowl and season with salt and pepper. Thinly slice the chicken into strips. Add the chicken to the marinade and turn to coat.
3. Step 3 — Boil eggs
   Cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water. Peel and halve the eggs.
4. Step 4 — Toast almonds
   Meanwhile, put the almonds in a cold medium frypan over medium heat (starting with a cold pan ensures the nuts toast evenly and prevents them burning). Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan.
5. Step 5 — Stir-fry chicken
   Return the same pan to high heat until hot. Stir-fry the chicken for 3-4 mins until golden and cooked through. Remove from the pan and cool slightly (adding hot chicken straight from the pan to the salad will cause the leaves to wilt).
6. Step 6 — Make salad and serve
   Whisk the aioli, remaining dill, 1 tbs lemon juice and 2 tsp water in a large bowl and season with salt and pepper. Add the cabbage, carrot, spring onion, salad leaves and chicken to the dressing and toss to combine. Divide the salad and egg among bowls. Scatter with the almonds to serve.

Allergens

Sulphites, Egg, Almond