Chicken and Pistachio Salad

by BBC Good Food

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 1x Sainsbury's Pitted Green Olives 340g (150g*)
  • small bunch Basil, chopped 1x Sainsbury's Fresh Packed Basil 30g
  • 1 Lemon, zested and juiced 1x Sainsbury's Lemons
  • 30g Pistachios, roughly chopped and toasted 1x Sainsbury's Pistachio Nuts 100g
  • 2 Large Eggs 1x Sainsbury's British Free Range Eggs Large x6
  • 3 Little Gem Lettuces, leaves separated 2x Sainsbury's Little Gem Lettuce x2
  • 2 tbsp Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 1L
  • 1 Large Skinless Cooked Chicken Breast Fillet 1x Sainsbury's Steam Cooked British Chicken Breast Fillets x2 220g
  • 40g Sundried Tomatoes 1x Sainsbury's Sun Dried Tomatoes, Inspired to Cook 280g (168g*)
  • 2 tbsp Natural Yogurt 1x Sainsbury's Natural Yogurt 500g
  • Maldon Salt, to taste, 1x Maldon Sea Salt Flakes 250g
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