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 green beans and discard stems. Cut to sticks. Bring a small pot of lightly salted water to a boil and cook beans for about 5 minutes until crisp-tender. Drain.

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2 Toast nuts

Toast cashew nuts on a hot dry pan, stirring, for 3–4 minutes until lightly toasted. Set aside.

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3 Fry chicken

Pat dry chicken with kitchen paper. Heat oil in a pan over medium high heat. Fry chicken for 4-5 minutes per side until cooked through. Season with salt and pepper. Let rest on a plate for 5-10 minutes, then slice.

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4 Mix dressing

Meanwhile, combine 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 and pat dry Romaine lettuce leaves. Cut to strips. Rinse and halve or slice strawberries. Crumble feta cheese. Layer all the ingredients to plates or serving dish. Spoon the dressing on top.

Tips for fussy eaters

Serve the chicken with rice, with green beans on the side and a few strawberries for dessert.

Pro tip

Let the chicken rest on a plate for 5-10 minutes after frying, then slice.

A fresh take on the classic chicken and feta salad!

Cooking Time: 15 min

Cals 518 · Prot 55.2 · Carbs 23 · Fat 23.3

Ingredients

Number of people

Salad

Green beans 150 Grams
Cashew nuts 30 Grams
Chicken breast 400 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp
Romaine lettuce 200 Grams
Strawberries 100 Grams
Feta cheese 80 Grams

Dressing

Dijon mustard 5 Grams
Apple cider vinegar 15 ML
Honey 15 Grams
Olive oil 2 Tbsp
Salt 0.75 Tsp
Black pepper 0.25 Tsp

A fresh take on the classic chicken and feta salad!

Cooking Time: 15 min

Cals 518 · Prot 55.2 · Carbs 23 · Fat 23.3

Instructions

photo

1 Boil green beans

Rinse green beans and discard stems. Cut to sticks. Bring a small pot of lightly salted water to a boil and cook beans for about 5 minutes until crisp-tender. Drain.

photo

2 Toast nuts

Toast cashew nuts on a hot dry pan, stirring, for 3–4 minutes until lightly toasted. Set aside.

photo

3 Fry chicken

Pat dry chicken with kitchen paper. Heat oil in a pan over medium high heat. Fry chicken for 4-5 minutes per side until cooked through. Season with salt and pepper. Let rest on a plate for 5-10 minutes, then slice.

photo

4 Mix dressing

Meanwhile, combine 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 and pat dry Romaine lettuce leaves. Cut to strips. Rinse and halve or slice strawberries. Crumble feta cheese. Layer all the ingredients to plates or serving dish. Spoon the dressing on top.

Tips for fussy eaters

Serve the chicken with rice, with green beans on the side and a few strawberries for dessert.

Pro tip

Let the chicken rest on a plate for 5-10 minutes after frying, then slice.

Ingredients

Number of people

Salad

Green beans 150 Grams
Cashew nuts 30 Grams
Chicken breast 400 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp
Romaine lettuce 200 Grams
Strawberries 100 Grams
Feta cheese 80 Grams

Dressing

Dijon mustard 5 Grams
Apple cider vinegar 15 ML
Honey 15 Grams
Olive oil 2 Tbsp
Salt 0.75 Tsp
Black pepper 0.25 Tsp
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