I love having this light salad for dinner because it is super easy to throw together, taking only about 15 mins to prepare and cook and leaves me feeling full but not too heavy. The zesty lemon and olive oil dressing in this summer salad go perfectly with the nutty parmesan cheese and pine nuts. This salad also works as a great lunch to take to work so if you are making this for dinner tonight and lunch tomorrow, simply double quantities in the ingredient list below. TIP: keep the dressing in the fridge, adding only to the salad in the morning of the next day so the rocket doesn’t become soggy overnight.
Ingredients – Serves 2
2 skinless chicken breasts, cut into strips
2 tablespoons of olive oil
2 tablespoons of shaved or grated parmesan cheese
2 tablespoons of pine nuts
2 cups of rocket
1 red onion
Bring a pot of water to boil on the stove top, add a pinch of salt and the chicken breasts.
While the chicken is boiling, finely chop the red onion. Grate the parmesan cheese and cut the lemon into two.
Make the lemon dressing by mixing together the juice of 1/2 lemon, a pinch of salt and olive oil.
The chicken should be done in about 10 mins, check it is fully cooked by cutting a strip in half.
Layer up your plate with the rocket, followed by the chicken, red onion, grated parmesan cheese and pine nuts.
Pour the lemon dressing over the top and enjoy!