Blueberry Pecan Salad with dijon orange Dressing

Firstly, sorry about the poor image quality, I have temporarily ( I hope ) lost my camera so it's my iPhone 5 for now... I know so old.

Secondly, this is the first time I've cooked chicken without oil and it worked surprisingly well. Healthier and I also found it made the chicken more succulent and crispy on the outside.

This salad is so simple and quick and delicious. For a lower calorie version just stick to the recipe but if you want to give it that extra something, this salad is DELICIOUS with goat's cheese or avocado for a healthier option.

Blueberry Pecan Salad with dijon Orange Dressing

Serves: 2

Ingredients

For the Salad

• 250-300g chicken ( you can use marinated chicken to enhance the flavour ), cut into strips

• splash water

• 2 handfuls rocket or mixed salad leaves

• 100g green beans with ends chopped off

• 150g blueberries

• 40g pecan nuts, lightly toasted

• 60g pomegranate*

For the Dressing

• 2 tbsp apple cider vinegar

• 2 tsp dijon mustard

• 2 garlic cloves, minced

• 1 tbsp extra virgin olive oil

• 1 tbsp orange juice

• 1/2 tsp curry powder

• salt and black pepper, to season

* This salad tastes sooo good with goats cheese or an avocado

Method

- Combine all the ingredients for the dressing together in a small bowl. Set aside.

- Heat a splash of water in a medium-sized frying pan. Once the water is simmering, add the chicken and fry until cooked. Flip the chicken and do the same on the other side.

- Turn up the heat and reduce the liquid. Keep flipping and moving the chicken until nicely browned and cooked through on both sides.

- Meanwhile, place a handful of leaves between each bowl. Sprinkle the beans and blueberries on top.

- Once the chicken is cooked, place a few strips on top then sprinkle with pomegranate. Spoon over some of the dressing and finish with the pecans and some salt and black pepper.