PAN-FRIED CHICKEN, CHICKPEA & TOASTED PINE NUT SALAD

Just a yummy, pretty easy and delicious salad!!!

If you can’t find the seasoning I mention below, you can use dried oregano instead. The one below just has fine breadcrumbs in the blend so it makes the chicken a little crispy, which is Delish!!!!

Serves 4

Ingredients:

• 8 chicken tenderloins

• 2 tablespoons roast vegetable blend seasoning

• 2 tablespoon extra virgin olive oil

• 2 cups spinach leaves

• 2 400g cans chickpeas, drained and rinsed

• 1.5 cups frozen edamame beans, thawed

• 1.5 cups cucumber, chopped

• 1.5 cups cherry tomatoes, quartered or halved

• 1/2 spanish onion, finely sliced

• 1/2 cup toasted pine nuts

Dressing:

• 1/4 cup extra virgin olive oil

• 1 lemon, juice squeezed

• 1 teaspoon Dijon mustard

• 1 teaspoon sea salt flakes

• 1 teaspoon cracked black pepper

Method:

1. Season the chicken tenderloins with the roast vegetable seasoning and drizzle over the extra virgin olive oil. Preheat a large frying pan onto medium/high heat. Cook the tenderloins for about 3-4 minutes each side, until just cooked through. Remove, let cool and roughly chop.

2. For the dressing: Mix together all ingredients and adjust to taste.

3. In a large bowl, add the spinach, chickpeas, edamame beans, cucumber, cherry tomatoes, spanish onion, chopped chicken and toasted pine nuts. Drizzle over the dressing and gently toss together. Season the salad a little more if you wish.