Pan-fried Chicken, Chickpea & Toasted Pine Nut Salad
Pan-fried Chicken, Chickpea & Toasted Pine Nut Salad
Just a yummy, pretty easy and delicious salad!!!If you can’t find the seasoning I mention below, you can use dried oregano instead. The one below just has fine breadcrumbs in the blend so it makes the chicken a little crispy, which is Delish!!!!
Ingredients
- 8 chicken tenderloins
- 2 tablespoons vegetable seasoning roasted, blend
- 2 tablespoons olive oil extra virgin
- 2 cups spinach leaves
- 2 400 g canned chickpeas drained and rinsed
- 1.5 cups frozen edamame beans thawed
- 1.5 lebanese cucumbers chopped
- 1.5 cups cherry tomatoes quartered or halved
- 1/2 red onion finely sliced
- 1/2 cup pine nuts toasted
Dressing:
- 1/4 cup olive oil extra virgin
- 1 lemon juice squeezed
- 1 teaspoon dijon mustard
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
Instructions
Method:
- Season the chicken tenderloins with the roast vegetable seasoning and drizzle over the extra virgin olive oil. Preheat a large frying pan onto medium/high heat. Cook the tenderloins for about 3-4 minutes each side, until just cooked through. Remove, let cool and roughly chop.
- For the dressing: Mix together all ingredients and adjust to taste.
- In a large bowl, add the spinach, chickpeas, edamame beans, cucumber, cherry tomatoes, spanish onion, chopped chicken and toasted pine nuts. Drizzle over the dressing and gently toss together. Season the salad a little more if you wish.
Nutrition
Calories: 543kcalCarbohydrates: 27gProtein: 31gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.01gCholesterol: 64mgSodium: 1013mgPotassium: 1053mgFiber: 8gSugar: 5gVitamin A: 1858IUVitamin C: 37mgCalcium: 96mgIron: 4mg
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