Forget the ‘I’ll just have a salad thanks’ fallacy. See below for the de-fatt ening of this dish!
Preheat the oven to 180 C (350 F). Line a baking tray with baking paper.
Place the walnuts on the tray and roast for 10 minutes.
Remove from the oven and set aside. When cool, cut in half.
To make the dressing, combine all the ingredients in a small bowl.
Prepare the lettuce by chopping off the end and the top.
Create about 24 bite-sized pieces.
Heat a non-stick frying pan over medium heat. Flatten the chicken breast with a mallet, rolling pin or heavy food tin.
Add the olive oil to the pan, then cook the chicken for about 5 minutes. Turn and cook for a further 3 minutes, then remove from the pan and set aside.
Just before serving, grate the apple. Chop the chicken into 24 pieces and place a piece in each lettuce cup. Top with the grated apple, a dollop of the dressing and half a walnut.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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