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    #RecipeSaviours: Chicken Salad With Hazelnut Dressing

    • 1 min read
    Chicken makes everything better

     

    This week, we’re all about the salad and it doesn’t get better than this super-easy dish. Packed full of pregnancy goodies, the romaine lettuce is the star of the show – so no substitutes, please! 

    Enjoy! 

    Serves: 2
    Time: 10 minutes
    Good for:Fibre, Vitamins A and C, folic acid, calcium, potassium

    Ingredients

    1 small romaine lettuce
    200g cooked chicken meat
    10g Parmesan 

    For the dressing
    20g hazelnuts
    1 tbsp low fat yogurt
    ½ tsp Worcestershire sauce
    6 anchovies
    ½ tsp capers
    ¼ tsp Dijon mustard
    1 tsp lemon juice
    ½ clove garlic, crushed 

    Method

    • First, make the hazelnut dressing. Place the hazelnuts in a small food processor and blitz until they resemble breadcrumbs.
    • Add the remaining dressing ingredients, including 2 of the anchovies. Blitz until you have a dressing that is of a creamy consistency.
    • Tear the romaine lettuce into large pieces and cut the cooked leftover chicken meat into strips. Chop up the four remaining anchovies. Then place the lettuce, chicken and anchovies in a bowl. Pour the hazelnut dressing over the salad and toss well.
    • Divide between two plates or bowls and serve sprinkled with Parmesan shavings. 

    And that’s that! Bon apetite.

    Recipe by Real Food at Tesco; image courtesy of Real Food at Tesco