Pan-Fried Chicken, Chickpea & Toasted Pine Nut Salad

Pan-Fried Chicken, Chickpea & Toasted Pine Nut Salad

Just a yummy, easy and delicious salad! The roast vegetable seasoning has fine breadcrumbs in the blend so it makes the chicken a little crispy, which is delish! If you can’t find it, you can use dried oregano instead.
Servings 4
Calories 543 kcal

Ingredients
 
 

  • 8 chicken tenderloins
  • 2 tablespoons roast vegetable blend seasoning
  • 2 tablespoons extra virgin olive oil
  • 2 cups baby spinach
  • 800 g canned chickpeas drained & rinsed
  • 1 1/2 cups edamame beans thawed
  • 1 1/2 lebanese cucumbers chopped
  • 1 1/2 cups cherry tomatoes quartered or halved
  • 1/2 red onion finely sliced
  • 1/2 cup pine nuts toasted

Dressing

  • 1/4 cup extra virgin olive oil
  • 1 lemon juice squeezed
  • 1 teaspoon dijon mustard
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper

Instructions
 

  • Season the chicken tenderloins with the roast vegetable blend and drizzle over the olive oil.
  • Heat a large frying pan over 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 all the ingredients in a bowl and adjust to taste.
  • In a large bowl, place the spinach, chickpeas, edamame beans, cucumber, cherry tomatoes, onion, chicken and 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

Keywords

Dinner, Salad
Chicken, Dairy Free, Egg Free, Gluten Free
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