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Warm chicken and blueberry watercress salad recipe

13:06 09 July 2014

Warm watercress and blueberry salad

Warm watercress and blueberry salad


Warm chicken and blueberry watercress salad


300g mini chicken fillets, cut into bite sized pieces

100g blueberries

6 spring onions, sliced

3 tbsp pumpkin seeds

1 tbsp olive oil

For the dressing:

150g watercress leaves

2 tbsp olive oil

1/2 tsp Dijon mustard

1 tbsp honey

Zest and juice 1 lime


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 minutes or until golden on the outside and cooked through.

Add the pumpkin seeds and cook for a further 2 minutes 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.


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