Chicken and pistachio salad

• large eggs↗2
• extra virgin olive oil↗2 tbsp tbsp
• large lemon↗1

  zest and juice

• natural yogurt↗2 tbsp tbsp
• large skinless cooked chicken↗1

  breast fillet

• mixed olives40g g

  halved

• sun-dried tomatoes↗40g g
• basil↗small bunch

  chopped

• Little Gem lettuce leaves↗3

  leaves separated

• pistachios↗30g g

  coarsely chopped and roasted

Step-by-step instructions

1. 1

   Fill a large pot with water and bring to a gentle boil. Add the eggs and cook gently for 7 minutes. Remove them with a slotted spoon and transfer to a bowl of cold water. After cooling, carefully peel the shells and cut each egg in half.

2. 2

   Meanwhile, whisk the oil with the lemon zest and juice and the yogurt, seasoning well. Slice the chicken into strips and combine with the olives, sun‑dried tomatoes, basil and lettuce leaves. Add the dressing, season, and mix thoroughly.

3. 3

   Divide the salad between two plates and garnish with the egg halves and pistachios.