Warm Chicken Salad with Basil Melt
This zesty salad combines the flavours of lemon, asparagus and pine nuts with the chicken. It’s an easy to prepare, tasty high-protein lunch with less than 350 calories.
This zesty salad combines the flavours of lemon, asparagus and pine nuts with the chicken. It’s an easy to prepare, tasty high-protein lunch with less than 350 calories.
Cooking Time
15 minutes
Prep Time5 minutes
Servings2 portions
- 2 tsp olive oil
- 2 medium chicken breasts - each 150g
- 100g asparagus
- 40g Flora Light
- 2 large handfuls fresh basil, chopped
- Zest of half a lemon
- Freshly ground black pepper
- 20g pine nuts
- 150g salad leaves
- 1 lemon to serve
- Heat the oil over a medium heat. Add the chicken breasts and asparagus to the pan.
- While the chicken is cooking, prepare the topping. Mix the Flora Light, the chopped basil, the lemon zest and plenty of black pepper.
- When the chicken is nicely browned on one side, turn it over and cook the other side. Cooking the chicken is likely to take 15-20 minutes depending on the size.
- Remove the asparagus after about 10 minutes when tender and set aside.
- When the chicken is nearly ready add in the pine nuts for the last minute or two until lightly browned, stirring constantly. Cut the lemon in half and place flesh side down in the hot pan for 4-5 minutes until nicely charred, remove from the pan.
- When the chicken is cooked through, remove the pan from the heat and smooth the Flora Light mixture over the chicken breast.
- Add the salad leaves to two bowls. Slice the chicken breast and place it on top followed by the asparagus, pine nuts and charred lemon half.
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