A meal-in-one salad. Slightly fussy and wasn't quite top of my favourites but it was nice enough to make the website.
Mustard Chicken And Cucumber Salad
| Salads And Soups | Paleo | Chicken Turkey And Pork |
Ingredients
- For the chicken
- 800 g chicken breast
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp Dijon mustard
- 4 tbsp olive oil
- For the salad
- 300 g (1 large) cucumber
- 1 x green apple
- 2 x green bell peppers
- For the pine nuts
- 50 g pine nuts
- For the vinaigrette
- 6 tbsp light olive oil
- 2 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 2 x cloves garlic
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Preparation
- Finely slice the cucumber.
- Peel, de-core and dice the apple.
- De-seed and dice the green peppers.
- Crush the garlic.
Method
- Step 1
- Preheat a fan-assisted oven to 200°C.
- Step 2
- Prepare a baking tray with baking paper.
- Beat the chicken breasts to about 2-3 cm thickness.
- Mix the salt, black pepper, Dijon mustard and olive oil, and dip the chicken into the mixture, ensuring both sides are covered.
- Place the chicken onto the baking paper and pour any excess mixture over the top.
- Step 3
- Cook the chicken for 20 mins in the oven until the juices run clear.
- Step 4
- While the chicken is cooking, place the pine nuts in a frying pan over medium heat.
- Stir often to prevent the nuts from over-browning or burning on one side.
- In 10 mins or less, they will be slightly browned, remove them from the heat and set aside.
- Step 5
- When the chicken is cooked, cut it into bite-sized pieces.
- Step 6
- Add the chicken and the salad ingredients to a large bowl.
- Mix everything together
- Step 7
- In a small bowl, mix the vinaigrette ingredients.
- Pour the vinaigrette over the salad.
- Step 8
- Sprinkle the pine nuts over the top.
- Step 9
- Serve.
Alex