with Dijon Hollandaise
If you think this is a normal chicken and cos lettuce salad then think again! This version is bursting with pleasant surprises like walnuts for a sweet crunch and a dijon hollandaise dressing because we can’t get enough of this punchy flavour combo. Chicken salad has now been upgraded to special level. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Cos lettuce
0.5 head
Apple
1
Cucumber
1
Walnuts
1 packet
Honey
1 tsp
Dijon mustard
0.5 packet
Hollandaise
1 packet
All-American Spice Blend
1 sachet
Chicken Drumstick Fillet
1 packet
• Finely shred cos lettuce (see ingredients). Thinly slice apple into wedges. Slice cucumber into rounds. • Cut boneless chicken drumsticks into 2cm chunks. • In a medium bowl, combine chicken, All-American spice blend and a drizzle of olive oil. Set aside.
• Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a small bowl. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until browned, 6-8 minutes. • Remove pan from heat, add the honey and turn chicken to coat. TIP: The chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine dijon mustard (see ingredients), hollandaise and a drizzle of olive oil in a large bowl. Set aside. • Add cos lettuce to the dressing, along with apple and cucumber. Season with salt and pepper and toss to combine.
• Divide cucumber-cos salad between bowls. • Top with spiced chicken. Garnish with walnuts. Enjoy!
1760
kJ
Energy (kJ)
24.6
g
Fat
3.8
g
of which saturates
15.1
g
Carbohydrate
12.2
g
of which sugars
5.2
g
Dietary Fibre
32.7
g
Protein
999
mg
Sodium
with Charred Pineapple Slaw & Crushed Peanuts
