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.
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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
- 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.8 chicken tenderloins, 2 tablespoons roast vegetable blend seasoning, 2 tablespoons extra virgin olive oil
- Heat a large frying pan over medium–high heat. Cook the tenderloins for about 4 minutes each side, until just cooked through. Remove, let cool and roughly chop.8 chicken tenderloins
- For the dressing: Mix all the ingredients in a bowl and adjust to taste.2 tablespoons extra virgin olive oil, 1 lemon, 1 teaspoon dijon mustard, 1 teaspoon sea salt, 1 teaspoon cracked black pepper
- 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.2 cups baby spinach, 800 g canned chickpeas, 1 1/2 cups edamame beans, 1 1/2 lebanese cucumbers, 1 1/2 cups cherry tomatoes, 1/2 red onion, 8 chicken tenderloins, 1/2 cup pine nuts
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