2 large chicken breasts
1 head broccoli, divided into florets
1 punnet mini Rosa tomatoes, halved
1 head Cos lettuce, cleaned and chopped
4 tbsp wholegrain mustard
1 tbsp Dijon mustard
4 tbsp low-fat mayonnaise
A squeeze lemon juice
Salt and pepper, to taste
1.Season the chicken with salt and pepper and pan fry it in a splash of olive oil over a medium-high heat. Once 2.golden on both sides, remove from the heat and set aside to cool.
3.Blanch the broccoli in boiling salted water for 1 minute, drain and set aside to cool.
4.To make the dressing: mix the mustards with the mayo and loosen up the consistency with some lemon juice. 5.Season to taste with salt and pepper.
6.Shred the cooled chicken and mix it with the mustard dressing, then combine with the broccoli and tomatoes, and lay the mixture onto a platter with the lettuce.