A perfect dish to make in advance and portion up for packed lunches
INGREDIENTS (makes one large or two lunch sized portions):
1 x chicken breast
1 x medium carrot
1 x small tin sweetcorn
1 x small red apple
1/2 x small red onion
8 x pecan nuts
2 or 3 iceberg lettuce leaves
1 tsp. coconut oil for cooking
for the dressing:
1 tbsp. extra virgin olive oil
1/2 tbsp. white wine vinegar
1 tsp. wholegrain mustard
1 tsp. runny honey
Heat a dry frying pan until very hot then toss in the pecan nuts. Toast the pecans for 3 – 4 minutes, keeping them turning regularly. Turn these out onto a chopping board and leave to cool.
Slice the chicken breast into strips, then add the coconut oil to the frying pan and fry the strips on a medium heat until lightly browned and cooked through. Leave these to cool too.
Chop the carrot into matchstick sized strips – this is a little time consuming but does give a better bite to the salad than simply grating! If you can’t face the chopping, grated carrot would be fine.
Dice the red onion finely, and chop the red apple into little cubes. Finely chop the lettuce leaves.
Place all the veg and apples into a large bowl along with the (well drained) can of sweetcorn.
Chop the cooled chicken breast into small chunks, and crumble the cooled pecans.
Add these ingredients to your main salad and mix everything well.
To make the dressing simply place all the ingredients into a small bowl or glass and whisk together well.
Pour the dressing over the salad and combine everything to serve.