Chicken Salad
Juicy chicken breast, crisp salad and fresh mustard dressing make this salad both light and satisfying. This recipe for chicken salad gives a low carb friendly …
Ingredienser
Instructions
Dry the chicken fillets well and season with salt and pepper.
Heat a frying pan over medium heat.
Cook the chicken in a little olive oil for 5 to 7 minutes per side, until cooked through with a golden surface.
Let the chicken rest for a few minutes before slicing.
Rinse the romaine lettuce and dry it well.
Cut lettuce and cucumber into suitable pieces.
Place lettuce and cucumber in a large bowl with olives and sunflower seeds.
Whisk together Dijon mustard, lemon juice and olive oil into a smooth dressing.
Season the dressing with salt and pepper.
Arrange the chicken slices over the salad.
Pour over the dressing just before serving and toss gently.
Nutrition per serving
Energi ca. 7650 kcal
Protein 296.7 g
Fett 663.4 g
Karbohydrater 256.6 g
Fiber 110.8 g
Sukker 35.0 g
Salt 0.5 g
Tips & tricks
Dry the lettuce well after rinsing. Dry leaves help the dressing cling better and keep the salad from becoming watery.
Did you know?
Chicken salad becomes more satisfying when juicy chicken is combined with crisp lettuce, olives and sunflower seeds. Dijon and lemon give the dressing acidity and character, while olive oil brings the flavors together. When the chicken rests before slicing, it stays juicier in the salad.
