Chicken, Zucchini & Pine Nut Salad

Ingredients

• 1 zucchini, thickly sliced lengthways
• Olive oil to brush
• 10g Pine nuts
• 2 teaspoons extra virgin olive oil
• 1 teaspoon fresh lemon juice
• 30g mixed salad leaves
• 3 mint leaves
• 90g chicken breast, chopped into stir-fry slices
• 1/2 teaspoon honey

Instructions

Method:

1. Pre-heat BBQ grill or in pan on high. Brush the zucchini with a little oil. Season with salt and pepper. Cook for 1 min on each side or until tender. Transfer to a bowl and set aside.
2. Cook the pine nuts in a small frying pan over medium heat, shaking the pan often, for 3-4 minutes or until toasted.
3. Cook chicken in the frying pan and set aside.
4. Transfer the pine nuts to a small bowl and crush. Add the oil, lemon juice, and honey and whisk to combine. Season with salt and pepper.
5. Cut the zucchini diagonally into strips. Place in a serving bowl. Add the chicken, mixed salad leaves and mint, and drizzle over the dressing.
6. Gently toss to combine and serve.