Chicken and blueberry watercress salad

Calories: 227 Preparation: 5 mins Cooking: 10 mins Serves: 4

Ingredients

• 1 tbsp olive oil

• 300g mini chicken fillets, cut into bite sized pieces

• 3 tbsp pumpkin seeds

• 6 spring onions, sliced

• 100g blueberries

For the dressing:

• Zest and juice 1 lime

• 2 tbsp olive oil

• 1/2 tsp Dijon mustard

• 1 tbsp honey

• 150g watercress leaves

Method

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 mins or until golden on the outside and cooked through.

Add the pumpkin seeds and cook for a further 2 mins 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.

Fat: 13g Saturated Fat: 2.2g Carbohydrate: 6.4g Protein: 21.4g Fibre: 1.6g Salt: 0.22g