Chicken and Pistachio Salad
10m
prep time
17m
total time
Easy
level
11
ingredients
Toss chicken breast, boiled eggs, Little Gem, sundried tomatoes and toasted nuts in a zesty dressing for a quick salad that's rich in calcium, folate and iron
Method
Based on 2 servings, adjust as needed.
Step 1
Bring a large pan of water to a simmer. Add the eggs and cook gently for 7 mins. Remove with a slotted spoon and transfer to a bowl of cold water. Once cooled, carefully peel off the shell and slice each egg in half.
Step 2
Meanwhile, whisk the oil with the lemon zest, juice and yogurt, and season well. Shred the chicken and toss with the olives, sundried tomatoes, basil and lettuce. Pour in the dressing, season and toss together.
Step 3
Divide the salad between two bowls and top with the egg halves and pistachios.
- Ingredients
- Based on 2 servings
-
40g Mixed Olives, halved 1 x Sainsbury's Pitted Green Olives 340g (150g*) -
small bunch Basil, chopped 1 x Sainsbury's Fresh Packed Basil 30g -
3 Little Gem Lettuces, leaves separated 2 x Sainsbury's Little Gem Lettuce x2 -
40g Sundried Tomatoes 1 x Sainsbury's Sun Dried Tomatoes, Inspired to Cook 280g (168g*) -
2 tbsp Natural Yogurt 1 x Sainsbury's Natural Yogurt 500g -
2 tbsp Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 1L -
Maldon Salt, to taste, 1 x Maldon Sea Salt Flakes 250g -
1 Lemon, zested and juiced 1 x Sainsbury's Lemons -
30g Pistachios, roughly chopped and toasted 1 x Sainsbury's Pistachio Nuts 100g -
1 Large Skinless Cooked Chicken Breast Fillet 1 x Sainsbury's Steam Cooked British Chicken Breast Fillets x2 220g -
2 Large Eggs 1 x Sainsbury's British Free Range Eggs Large x6
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