Lunch No-Fuss Chicken Salad

Nutrition per serve

Ingredients

• 300g chicken tenderloins
• 10g Tuscan seasoning
• 20g sunflower seeds
• 1pcs tomato
• 50g mixed salad leaves
• 10ml olive oil
• 2pcs eggs (optional)
• 5ml honey
• 30ml mayonnaise
• 5ml wholegrain or dijon mustard

Method

1. Step 1 — Cook chicken
   Heat a drizzle of olive oil in a medium frypan over medium-high heat. Cook the chicken for 3-4 mins each side until browned and cooked through. Add half the Tuscan seasoning* and 1 tbs water and cook, turning, for 30 secs or until the chicken is coated. Remove from the pan, wipe the pan clean and reserve.
2. Step 2 — Boil eggs
   While the chicken is cooking, bring a small saucepan of water to the boil. Cook 2 eggs for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water.
3. Step 3 — Toast seeds
   Return the reserved pan to medium heat (see Make it faster). Add the sunflower seeds and toast, tossing, for 3-4 mins until evenly golden. Add 1 tsp honey and 1 tsp water and cook, swirling the pan, until the honey coats the sunflower seeds. Remove from the pan.
4. Step 4 — Make dressing
   Combine 2 tbs mayonnaise, 1 tsp wholegrain mustard and 1 tbs water in a large bowl and season with salt and pepper.
5. Step 5 — Serve up
   Peel and quarter the eggs. Coarsely chop the tomato. Coarsely shed the chicken. Add the egg, tomato, chicken and salad leaves to the dressing and gently toss to combine. Divide the salad among bowls and scatter with the sunflower seeds. Enjoy!
6. Step 6 — Make it faster
   If you're in a rush, skip Step 3 and simply scatter the seeds over the salad at the end – they'll still be delicious.

Allergens

Eier, Sulfit