Hot Chicken Salad with Spinach
4 people
15 minutes
15 minutes
Ingredients
- 0 - Black Pepper
- 2 tbsp Cider Vinegar
- 2 tbsp Sunflower Seeds
- 1 bag SuperValu Baby Spinach
- 4 - SuperValu Carrot
- 1 pack SuperValu Chicken Goujons
- 1 - SuperValu Lemon juice and zest
- 3 tbsp SuperValu Olive Oil
- 10 - SuperValu Radishes sliced
- 0 - SuperValu Salt
- 200 g SuperValu Sugar Snap Peas
Method
- Preheat the oven to 180˚C/375˚F.
- Over a pan of simmering salted water, blanch the sugar snaps for 2 – 3 minutes. Drain in a colander and refresh under cold water.
- Place the Chicken Goujons on a baking tray and roast accordingly to package instructions.
- In the meantime, grate the carrots into a large bowl. Add the radishes, sugar snaps and drizzle lemon juice, and zest, cider vinegar, olive oil and salt and pepper.
- Toss to combine and check the seasoning.
- Add the sunflower seeds and spinach leaves at the last minutes and serve with the chicken Goujons and some fresh bread.
