Chicken, broccoli and dukkah salad

Keep it fast, fresh and simple with this flavour-packed salad.

• 2 1/2 tablespoons olive oil
• 2 small (500g total) chicken breast fillets
• 500g broccoli, cut into florets
• 2 teaspoons finely grated lemon rind
• 1 tablespoon lemon juice
• 1/3 cup pine nuts
• 1/4 cup pistachio dukkah (see note)
• 120g baby spinach

Energy 1920kJ	Fat saturated 3.70g
Fat Total 29.80g	Carbohydrate sugars g
Carbohydrate Total 5.60g	Dietary Fibre 7.00g
Protein 38.80g	Cholesterol 81.00mg
Sodium 250.00mg

All nutrition values are per serve.

1. Step 1

   Heat 2 teaspoons oil in a large, deep frying pan over medium- high heat. Cook chicken for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Cover with foil. Stand for 5 minutes. Slice. Wipe pan clean.

2. Step 2

   Meanwhile, place broccoli in a large, heatproof microwave- safe bowl. Add 2 tablespoons cold water. Cover with plastic wrap. Microwave on HIGH (100%) for 2 minutes or until bright green and tender.

3. Step 3

   Combine lemon rind, lemon juice and remaining oil in a bowl.

4. Step 4

   Place pine nuts in frying pan over medium heat. Cook, tossing, for 2 minutes or until toasted. Transfer to a bowl. Add dukkah to pan. Cook, stirring, for 1 minute or until fragrant. Add chicken, broccoli and pine nuts to pan. Toss for 1 to 2 minutes or until coated. Transfer to a heatproof bowl.

5. Step 5

   Add spinach and dressing to chicken and season. Toss to combine. Serve.

Dukkah is a blend of nuts, sesame seeds, herbs and spices. It is found in the spice aisle.