Chicken breast salad, lactose free

Ingredients

• 500 g Chicken breast, fat trimmed, thinly sliced
• 1 pcs Iceberg lettuce, trimmed
• 100 g Red grapes, seeds removed
• 80 g Kale leaves, fresh, chopped
• 80 ml Nature yogurt, low fat, lactose free
• 3 tbsp Pecans, dry, roasted
• 3 tbsp Family dressing
• 1/2 tbsp Unsalted butter, lactose free
• 1 tsp Salt
• 1 tsp Black peppercorns, crushed

Method

1. Place cleaned chicken in a medium skillet or saucepan, cover with water and add 1 teaspoon salt.
2. Bring to a boil.
3. Cover, reduce heat to maintain a gentle simmer and cook until the chicken is no longer pink in the middle, 10 to 15 minutes.
4. Transfer to a pan with the tablespoon of butter and roast the meat all over until the outer side starts to be crispy.
5. When it's ready, set aside on a plate to cool.
6. Meanwhile, combine yoghurt, Family dressing, and pepper in a bowl.
7. When the chicken is cool enough to handle, cut into bite-sized pieces.
8. Add the chicken, kale, pecans, and grapes to the bowl with the dressing and toss to combine.