Kentish Hop Garden Chicken and Cobnut Salad
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Ingredients
- 2 chicken breast fillets
- 40 g cobnuts
- 100 g mixed salad leaves
- 1 apple
- 2 tbsp olive oil
- 1 tbsp cider vinegar
- 1 tsp honey
Nutrition (per serving)
- Calories
- 230 kcal
- Protein
- 21.1 g
- Carbohydrate
- 6.6 g
- of which sugars
- 5.8 g
- Fat
- 12.6 g
- of which saturates
- 1.8 g
- Fibre
- 2 g
- Salt
- 0.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the chicken breast fillets and pan-fry in a little of the olive oil for 6-7 minutes on each side until cooked through with no pink remaining, then rest for 3 minutes and slice.
- 2
Roughly chop the cobnuts and toast in a dry pan for 2-3 minutes until lightly golden.
- 3
Core and thinly slice the apple.
- 4
Whisk the remaining olive oil with the cider vinegar and honey to make a dressing.
- 5
Toss the salad leaves and apple with the dressing and arrange on plates.
- 6
Top with the sliced chicken and scatter over the toasted cobnuts.
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