Italian Chicken Salad

A delicious healthy salad with a multitude of ingredients which makes every mouthful different and delicious! 

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I travel a lot for work and one of the things I love when I’m at the London office is going to Pret A Manger for their Italian chicken salad. I’m usually based in Edinburgh in a business park where there are no shops, let alone somewhere you can get a salad, so it’s a treat for me to have delicious lunch time treat that I didn’t make. 

The Pret salad has cheese and I’m not too sure the dressing is healthy, so I’ve come up with my own clean version.

You will need:

  • Chicken breast
  • Italian herbs (
  • Roasted red pepper
  • Tomato, thinly sliced in round
  • Cucumber, thinly sliced in rounds
  • 2-3 black olives
  • Leaves
  • Oregano     
  • Tablespoon of pistachio nuts
  1. Sprinkle chicken with Italian herbs, wrap in foil and place in oven at about 220C for about 30 minutes. When the chicken is cooked let it sit for a few minutes before cutting it into strips.
  2. Prepare the salad. Slice the tomato in rounds. To do this make sure the green leafy      bit is at the side, when you slice a tomato like this the seeds don’t fall      out and the slice stays intact. Slice the cucumber in thin rounds too. Slice the roasted red pepper in strips; if using jarred remove the oil with kitchen towel before slicing into strips.
  3. Place washed leaves in bowl, place on top the tomato, cucumber, olives, pepper   and chicken, sprinkle over the pistachio nuts and a pinch of dried oregano. 

 

Prepping and cooking your chicken:

Sprinkle your chicken breast with Italian herbs. The classic Italian herbs are:
Basil; Oregano; Rosemary; Sage and Thyme.

Use whatever you have in, be that one of those herbs or all five. I went a bit ye-ha sprinkling mine and my chicken was practically green but it tasted great. You can use dried, fresh or frozen. I’ve also seen jars of just Italian herbs, use that if you’re starting out and building up your storecupboard.

Today I oven roasted my chicken, but you can griddle it or stick it on your George Foreman if you have one, but whatever way you cook it season it with the herbs first.

To keep the chicken moist leave it to settle for a few minutes before slicing, this is because when meat cooks all the juices rise to the top, so you leave it to settle so that the juices can go back into the meat making it moist throughout.

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Roasted red peppers:

If I was being really good I’d tell you to cut your red pepper in half and place under a hot grill until the skin goes black and blisters. Then take it out and scrape the skin off and there you have your roasted red pepper. But sometimes having a handy clean storecupboard jar of something is far more simple so today I’ve gone for the easy option.  

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