day 29/40 Lunch Idea's - Fruity Chicken Salad

Ingredients 

1 small ripe nectarine or peach 

2oz/57g raspberries, thawed if frozen

 4oz/113g ready cooked boneless skinless chicken breast

 1 tsp olive oil   (syn this or use fry light olive)     

 2 tsp raspberry vinegar 

½ tsp wholegrain mustard 

1 tsp granulated artificial sweetener 

Salt and freshly ground black pepper 

1oz/28g mixed salad leaves A few mint leaves (optional)

1. Wash and dry the nectarine or peach. Cut in half, remove the stone, slice and place in a bowl. Gently mix in the raspberries. 2. Slice the chicken breast into bitesize pieces and gently mix into the fruit. 3. In another bowl, whisk together the olive oil, raspberry vinegar, wholegrain mustard, artificial sweetener and seasoning to taste. Toss into the chicken and fruit. 4. Place the salad leaves in the bottom of a plastic picnic container and pile the chicken mixture on top. Sprinkle with mint leaves if using, seal and chill until required.