Lunch Carb-Conscious Chicken Salad

Nutrition per serve

Ingredients

• 5g Italian seasoning
• 300g free-range chicken tenderloins
• 1pcs Lebanese cucumber
• 1pcs tomato
• 50g mixed salad leaves
• 25ml French vinaigrette
• 50g feta
• 10ml olive oil
• 2pcs eggs (optional)

Method

1. Step 1 — Prep chicken
   Bring a small saucepan of water to the boil for the eggs. Heat a chargrill pan over medium-high heat. Combine the Italian seasoning and 2 tsp olive oil in a bowl and season with salt and pepper. Add the chicken and turn to coat.
2. Step 2 — Chargrill chicken
   Cook the chicken for 3-4 mins each side until golden and cooked through. Remove from the pan.
3. Step 3 — Boil eggs
   Meanwhile, 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.
4. Step 4 — Prep ingredients
   While the eggs are cooking, thinly slice the cucumber. Coarsely chop the tomato.
5. Step 5 — Slice chicken
   Thickly slice the chicken. Peel and quarter the eggs.
6. Step 6 — Get ready to serve
   Put the cucumber, tomato and salad leaves in a large bowl. Drizzle with the vinaigrette and toss to combine. Add the chicken to the salad and gently toss to combine. Divide the salad among bowls, top with the egg and crumble over the feta to serve.

Allergens

Egg, Sulphites, Milk