Warm Chicken and Blueberry Watercress Salad

Calories: 227 Preparation: 5 mins Cooking: 10 mins Serves: 4
Warm Chicken and Blueberry Watercress Salad


  • 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


  1. 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.
  2. 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.
  3. To make the dressing: place all the ingredients in a small bowl and whisk together . with a fork. Season to taste.
  4. 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