My blog

Grilled Chicken & Walnut Salad

Servings	Prep Time
1person	10minutes

Cook Time

12 minutes

Servings	Prep Time
1person	10minutes

Cook Time

12 minutes

Ingredients

Salad

1organic Chicken Breast(it doesn’t have to be organic, but for peace of mind it is often worth sourcing great produce)
1portion Mixed Salad Leaves
1chunk cucmber
2 Cherry Tomatoes
5-6chopped Walnuts

Salad Dressing

1tbsp Mayonaise(can use dairy free if you are intolerant)
1/2 Freshly Squeezed Lemon
1pinch Crushed Black Pepper(I add this to everything as it provides an extra antioxidant hit)
1handful chopped coriander(you can use parsley if you don’t like coriander)
1/2tsp Dijon Mustard(gives a nice little kick)

Chicken Marinade

Instructions

Firstly, rub the dried spices over the chicken, ensuring all the flavours are mixed in nicely. You can do this the day before if you want to deepen the flavour. If doing this then also add a little lime juice to soak into the chicken. Once coated, add the chicken breast to the Air Fryer and cook for around 10 – 12 minutes, checking to ensure it is cooked through.
Whilst the chicken is cooking, wash and chop your salad items, arranging around the plate.
Next create the Salad Dressing. TIP: I always make too much dressing and keep some in the fridge for next time. It keeps for 5 – 6 days. Get all the ingredients together and mix in a bowl, or small glass bottle. I often use an old jam jar for making my dressings as then I can give them a good shake.
Once the chicken is cooked though, place on the plate and cut through to allow some heat out. Then add you dressing and serve. I hope you love this recipe as much as I do and don’t forget you can share this on Pinterest and Twitter! Lots of healthy gut loves from me to you, Helen x