Chicken and Strawberry Salad

with Green beans and Feta Cheese

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low-carb
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low-carb
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Instructions

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1 Boil green beans

Rinse, trim and halve the green beans. Bring a small pot of lightly salted water to a boil and cook the beans for 5 min until tender. Drain.

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2 Toast nuts

Toast the cashew nuts in a hot dry pan, stirring, for 3-4 min or until lightly toasted. Set aside.

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3 Fry chicken

Pat the chicken dry with kitchen paper. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, fry the chicken for 4-5 min on each side until cooked through. Season with salt and pepper. Rest for 5-10 min, then slice.

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4 Mix dressing

Meanwhile, combine the Dijon mustard, apple cider vinegar, honey and olive oil in a small bowl. Mix well. Season with salt and pepper.

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5 Chop and assemble

Rinse, pat dry and shred the Romaine lettuce leaves. Rinse and slice the strawberries. Crumble the feta cheese

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6 Serve

Divide the salad ingredients among plates or layer them onto a serving dish. Drizzle with the dressing.

Tips for fussy eaters

Serve the chicken with rice and green beans. Serve the strawberries for dessert.

Pro tip

Rest the fried chicken for 5-10 minutes before slicing.

A fresh take on the classic chicken and feta salad!

Cooking Time: 15 min

Cals 556 · Prot 55 · Carbs 26 · Fat 26

Gluten-Free

Ingredients

Number of people

Salad

Green beans 150 Grams
Cashew nuts 40 Grams
Chicken breast 400 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Romaine lettuce 200 Grams
Strawberries 250 Grams
Feta cheese 100 Grams

Dressing

Dijon mustard 6 Grams
Apple cider vinegar 15 ML
Honey 20 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

A fresh take on the classic chicken and feta salad!

Cooking Time: 15 min

Cals 556 · Prot 55 · Carbs 26 · Fat 26

Gluten-Free

Instructions

photo

1 Boil green beans

Rinse, trim and halve the green beans. Bring a small pot of lightly salted water to a boil and cook the beans for 5 min until tender. Drain.

photo

2 Toast nuts

Toast the cashew nuts in a hot dry pan, stirring, for 3-4 min or until lightly toasted. Set aside.

photo

3 Fry chicken

Pat the chicken dry with kitchen paper. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, fry the chicken for 4-5 min on each side until cooked through. Season with salt and pepper. Rest for 5-10 min, then slice.

photo

4 Mix dressing

Meanwhile, combine the Dijon mustard, apple cider vinegar, honey and olive oil in a small bowl. Mix well. Season with salt and pepper.

photo

5 Chop and assemble

Rinse, pat dry and shred the Romaine lettuce leaves. Rinse and slice the strawberries. Crumble the feta cheese

photo

6 Serve

Divide the salad ingredients among plates or layer them onto a serving dish. Drizzle with the dressing.

Tips for fussy eaters

Serve the chicken with rice and green beans. Serve the strawberries for dessert.

Pro tip

Rest the fried chicken for 5-10 minutes before slicing.

Ingredients

Number of people

Salad

Green beans 150 Grams
Cashew nuts 40 Grams
Chicken breast 400 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Romaine lettuce 200 Grams
Strawberries 250 Grams
Feta cheese 100 Grams

Dressing

Dijon mustard 6 Grams
Apple cider vinegar 15 ML
Honey 20 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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