lunch · dairy-free
Carrot and chicken crunch salad
Cooked chicken, romaine and cherry tomatoes with shredded carrot and toasted pumpkin seeds, in a lemon dressing sharpened with Dijon mustard. Serves two.
- Time
- 20min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Chop the romaine, halve the cherry tomatoes and dice the cooked chicken breast, which should have been cooked to 74°C (165°F).
-
2
Whisk the olive oil and lemon juice in a large bowl, toss the romaine, tomatoes and chicken in it, and keep back a spoonful of the dressing.
-
3
Shred the carrot and toast the pumpkin seeds in a dry pan.
-
4
Stir the Dijon mustard into the reserved spoonful of dressing, add it to the bowl with the carrot and seeds, and toss everything together.
