Warm chicken and blueberry watercress salad recipe
13:06 09 July 2014
Warm chicken and blueberry watercress salad
300g mini chicken fillets, cut into bite sized pieces
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.