Tangier Salad

February 27, 2019


Serves: 2

Shopping & Ingredients List:

250g Cooked Skinless Chicken Breasts, roughly chopped*
1 small bag Salad Leaves
4 tbsp Fresh Parsley, chopped
2 tbsp Fresh Coriander, chopped
4 Spring Onions, finely chopped
1 tbsp Pine Nuts
2 tsp Olive Oil
6 tbsp Fresh Orange Juice
1 tbsp Orange Zest, finely grated
1 Garlic Clove, crushed
1 tsp Ground Cumin
Salt & Pepper to season


1. Toast the pine nuts by adding to a non-stick frying pan over a medium heat. Stir & toast for 30 seconds-1 minute until golden. Set aside to cool.

2. In a bowl mix the olive oil, orange juice, orange zest, garlic, cumin & seasoning to make a salad dressing.

3. Mix the salad leaves with the fresh chopped herbs, add the chicken, can use shop bought, & the dressing. Scatter over the pine nuts. Serve immediately.

4. Or if using as a packed lunch, mix the keep the dressing in a separate container to the salad that has been topped with chicken & pine nuts. This recipe makes two packed lunches with two dressing containers.

Calories and macros per serving: 

Calories: 272
Protein: 37.5g
Carbs: 9g
Fat: 9.5g
Fibre: 2.7g

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