Spring Chicken Salad

Name: Spring Chicken Salad
Total time: 15 min
Yield: 1 servings
Ingredients: 15 g Mayonnaise; 15 g Plain yogurt; 1.5 g Garlic; 7.5 g Fresh parsley; 7.5 g Lemon juice; 200 g Chicken thigh; 6.75 g Olive oil; 0.5 g Salt; 0.13 g Black pepper; 50 g Peas; 50 g Broad beans; 15 g Spring onion; 5 g Fresh mint; 5 g Fresh dill; 15 g Watercress; 7.5 g Lemon juice; 6.75 g Olive oil; 2.5 g Parmesan

LunchDinner losemaintain gluten-free

15 min

Medium

Servings 0

Nutrition (Per serving)

0Calories

0 gProtein

0 gCarbohydrate

0 gFat

0 gFibre

Total for 0: 0 Calories . 0 g Protein

Ingredients

Instructions

Mix the mayonnaise, yogurt, crushed garlic, parsley and lemon juice; season with a little salt and pepper.
Coat the chicken thighs with olive oil and season with salt and black pepper.
Heat a griddle pan over medium heat and cook the thighs 4-5 minutes per side until cooked through. Set aside.
Boil a small pan of water, add the peas and broad beans and cook 3 minutes, then drain.
Toss the spring onion, mint, dill, watercress, lemon juice and olive oil in a bowl, then add the warm peas and beans.
Spoon the warm salad onto plates, halve the chicken thighs and lay on top, sprinkle with Parmesan and spoon over the herb sauce.

Nutrition facts

Per serving

Energy0 Calories

Fat0 g

Carbohydrate0 g

of which sugars0 g

Fibre0 g

Protein0 g

Salt0 g

Potassium0 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Zinc0 mg

Vitamin C0 mg

Vitamin D0 µg

Vitamin B120 µg

Folate0 µg

Nutrition values are approximate and depend on exact ingredients and portions. General wellness information, not medical or dietary advice. Check allergens against the products you use.