The ultimate chicken salad
2 Chicken breasts
50g Blue cheese, crumbled
4g Chives, roughly chopped
60g Sundried tomato, drained & roughly sliced
40g Walnuts, roughly chopped
100g Mixed leaves, roughly torn
Salt and pepper
- Place a pan over a medium heat. Dry toast the walnuts until they start to colour, shifting them around the pan as they toast (3-5 minutes). Remove from the pan.
- Return the pan over a medium heat. Add a drizzle of cooking oil. When hot, add the chicken breasts and cook for about 4-5 minutes per side until golden on the outside and cooked through. Season on both sides as you turn. Slice into the thickest part of the chicken to check it is cooked. Remove the chicken from the pan and set aside to rest for 2 minutes, before slicing.
- For the dressing, combine crumbled blue cheese, yoghurt, chives, a drizzle of olive oil, some salt and pepper. Use a fork to mix until well combined.
- In a bowl, toss together torn leaves, sliced chicken, sundried tomatoes and dressing. Toss and season further to taste. Top with toasted walnuts.