Mustard chicken and spinach salad

Serves: 4

Time to make: 15 mins

Ingredients

¼ cup walnut halves
cooking spray oil
500g skinless chicken thigh fillets, trimmed of any fat
2 tablespoons seeded mustard
425g can baby beetrootbeetsX, drained and halved
60g baby spinach leaves
1 large red onion, halved and thinly sliced
½ cup pitted kalamata olives, sliced
⅓ cup lemon juice
2 cloves garlic, crushed

Instructions

Stay Awake

1 Heat a large non-stick frying pan over medium heat. Add the walnuts and cook, stirring, for about 30 seconds, or until toasted. Finely chop and set aside.

2 Spray chicken with oil and add to the pan. Cook for about 3-4 minutes and turn. Brush the top with mustard and cook for a further 3 minutes, or until browned and cooked through. Transfer to a plate and set aside for 5 minutes to rest.

3 Combine the remaining ingredients (except walnuts) in a large bowl. Spoon among serving plates.

4 Use a large knife to cut the chicken into 2cm pieces and arrange over the salad. Sprinkle with the toasted walnuts and serve.

HFG tip

Instead of the canned baby beetroot, you could use roasted kumara.

Nutrition Info (per serve)

Calories 306 cal

Kilojoules 1280 kJ

Protein 28 g

Total fat 16 g

Saturated fat 3 g

Carbohydrates 10 g

Sugar 10 g

Dietary fibre 4 g

Sodium 1190 mg

Calcium 70 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.