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!!!!
Serves 4
Ingredients:
8 chicken tenderloins
2 tablespoons roast vegetable blend seasoning
2 tablespoon extra virgin olive oil
2 cups spinach leaves
2 400g cans chickpeas, drained and rinsed
1.5 cups frozen edamame beans, thawed
1.5 cups cucumber, chopped
1.5 cups cherry tomatoes, quartered or halved
1/2 spanish onion, finely sliced
1/2 cup toasted pine nuts
Dressing:
1/4 cup extra virgin olive oil
1 lemon, juice squeezed
1 teaspoon Dijon mustard
1 teaspoon sea salt flakes
1 teaspoon cracked black pepper
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.