Chicken and Pistachio Salad
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
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Ingredients
- 40g Mixed Olives, halved
- small bunch Basil, chopped
- 1 Lemon, zested and juiced
- 30g Pistachios, roughly chopped and toasted
- 3 Little Gem Lettuces, leaves separated
- 40g Sundried Tomatoes
- 2 tbsp Natural Yogurt
- 2 tbsp Extra Virgin Olive Oil
- Maldon Salt, to taste,
- 1 Large Skinless Cooked Chicken Breast Fillet
- 2 Large Eggs
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