Warm Chicken and Blueberry Watercress Salad
With Summer hopefully around the corner, salads seem to be making their annual return to the dinner menu. So this warm Chicken and Blueberry salad looks a great choice for trying in Spring.
Ingredients
- 1 tbsp olive oil
- 300g mini chicken fillets, cut into bite sized pieces
- 3 tbsp pumpkin seeds
- 6 spring onions, sliced
- 100g blueberries
For the dressing:
- zest and juice 1 lime
- 2 tbsp olive oil
- 1/2 tsp Dijon mustard
- 1 tbsp honey
- 150g watercress leaves
Procedure
- To cook the chicken, heat the oil in a non stick frying pan, add the pieces and sauté over a medium heat for 6-8 mins or until golden on the outside and cooked through.
- Add the pumpkin seeds and cook for a further 2 mins until they are lightly toasted.
- Add the spring onion and blueberries, stir well to mix, then remove from the heat.
- To make the dressing: place all the ingredients in a small bowl and whisk together with a fork. Season to taste.
- To serve, arrange the watercress in a salad bowl, add the dressing and toss to mix. Add the chicken mixture and serve.