Grilled chicken and pitta salad recipe

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  • Serves 4
  • 10 mins to prepare and 16 mins to cook
  • 498 calories / serving
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Grilled chicken and pitta salad with lemon dressing HERO

Heat a frying pan or grill to high. Rub the chicken breasts with the oil and then season with freshly ground black pepper. Put the chicken in the pan and turn the heat down a little, then cook for about 7 or 8 minutes per side or until the chicken is completely cooked through with no pink showing. 

Meanwhile, put the chopped avocado, sweetcorn, watercress and tomatoes in a large bowl with the torn pitta breads. Whisk the dressing ingredients together in a jug. Season to taste.

When the chicken is cooked, leave it to cool for a few minutes. Toss the dressing with the salad, then shred the cooked chicken with forks and add to the salad. Mix well, so all the ingredients are coated in dressing, and serve. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1 x 432g pack chicken breasts
  • 2tsp oil
  • For the guacamole

  • 1 large avocado, diced
  • 1 x 200g can sweetcorn, drained and rinsed
  • 1 x 85g bag watercress
  • 1 x 200g pack tomatoes on the vine, halved
  • 2 pitta breads, torn in pieces
  • 1 lemon, juiced
  • 2tbsp wholegrain mustard
  • 3tbsp extra-virgin olive oil
  • 1tbsp runny honey
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  • Energy 2086kj 498kcal 25%
  • Fat 23.4g 33%
  • Saturates 4.3g 33%
  • Sugars 7.4g 8%
  • Salt 2.4g 16%

of the reference intake
Carbohydrate 27g Protein 42.2g Fibre 5.6g

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