Summer Chicken Salad
A refreshing chicken salad with toasted sunflower and pumpkin seeds to add that tasty crunch! You can easily swap out the chicken for your choice of protein.
Overview
- 25 min
- Serves 6
- Easy
Keep for later
Ingredients
8 small free range skinned boned chicken thighs
4 tablespoons, plus 50ml, extra virgin olive oil
1 teaspoon dried oregano
2 cloves garlic, crushed
3 handfuls baby cos lettuce leaves
3 flour tortillas, toasted in the toaster until browned and crisp, broken into large bite-sized pieces
½ cup Prunes, halved
1 red chilli, thinly sliced
3 tablespoons lemon juice
3 tablespoons each of Pumpkin and Sunflower Seeds, toasted
Basil leaves for serving
Instructions
Place chicken thighs, 4 tbsp oil and oregano into a bowl. Toss to coat. Season with salt and freshly ground black pepper
Panfry or barbecue the chicken for about 6 minutes on each side over moderate heat or until cooked through
Remove and slice the chicken across the grain of the meat
Put the cos leaves, tortillas, tomatoes, prunes and chilli into a large serving bowl. Place the sliced chicken on top
Mix the lemon juice and the remaining 50ml of oil. Taste and season
Drizzle this over the salad. Sprinkle the seeds and basil leaves over everything
Dietary Glossary