Italian chicken and chickpea salad

serves 4

preparation time:
25 minutes plus 20 marinating

cooking time:
25 minutes

ingredients

600g (1lb 5oz) The Co-operative Healthy Living Elmwood chicken breasts
finely grated zest and juice of 1 lime
3 tbsp The Co-operative balsamic vinegar of Modena
2 cloves of garlic, peeled and finely sliced
2 tbsp The Co-operative Naturally Healthy pine nuts
400g (14oz) The Co-operative chickpeas
125g (4 1/2oz) The Co-operative Italian mozzarella cheese, drained and torn
16 x The Co-operative cherry tomatoes, halved
110g (4oz) baby spinach leaves
100g (3 1/2oz)The Co-operative sweet and baby leaf mix

method

Make slashes in each chicken breast. Mix the lime zest and juice with the vinegar and garlic. Pour over the chicken, cover and marinate for 20 minutes.

Preheat the oven to gas mark 6/200°C /fan 180°C. Line a baking sheet with foil, add the chicken and bake for 20–25 minutes until cooked. Cool and tear into strips. Dry fry the pine nuts until golden.

To serve, toss together the remaining ingredients with a little olive oil and top with the shredded chicken.