Chicken, Blue Cheese and Date Salad

Name: Chicken, Blue Cheese and Date Salad with Pecan
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 2 Grams of Paprika powder; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 200 Grams of Eggplant; 1 Pieces of Red pepper; 200 Grams of Romaine lettuce; 8 Pieces of Dates; 60 Grams of Blue cheese; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 40 Grams of Pecan nuts; 1 Tbsp of Olive oil; 15 ML of Balsamic vinegar; 1 Tsp of Black pepper

with Pecans

Middle Eastern and French flavours meet in this tasty, low-carb supper.

Cals 508 · Prot 56 · Carbs 13 · Fat 27

Low Carb

20 min

Chicken, Blue Cheese and Date Salad with Pecan

Middle Eastern and French flavours meet in this tasty, low-carb supper.

Cals 508 · Prot 56 · Carbs 13 · Fat 27

Low Carb

Ingredients

Chicken

Chicken breast

400 Grams

Paprika powder

2 Grams

Olive oil

1 Tbsp

Salt

1 Tsp

Black pepper

0.5 Tsp

For salad

Eggplant

200 Grams

Red pepper

1 Piece

Romaine lettuce

200 Grams

Dates

8 Pieces

Blue cheese 4*

60 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Pecan nuts 2*

40 Grams

Dressing

Olive oil

1 Tbsp

Balsamic vinegar 14*

15 ML

Black pepper

0.5 Tsp

Allergens

*4 Milk, *2 Tree Nuts, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2127 / 508
Fats (g)	26.6
of which saturated (g)	7.8
Carbohydrates (g)	13
of which sugars (g)	6.6
Fibers (g)	5.9
Proteins (g)	56.2
Salt (g)	2.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Season chicken

Pat the chicken breast dry with kitchen paper. Sprinkle with the paprika powder, then set aside.

2 Prep vegetables

Peel the eggplants in a stripey pattern, then chop the eggplants. Slice the bell pepper into thin strips. Wash and chop the lettuce. Halve and de-stone the dates. Stuff the date halves with the blue cheese.

3 Fry chicken

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Season with black pepper. Once cooked, set aside to rest for 5 min, then slice finely.

4 Fry vegetables

Return the pan to a medium heat with a drizzle of oil. Add the eggplant and fry for 5 min. Add the bell pepper and fry for 3-4 min further. Season with salt and pepper. Remove the pan from the heat and add the blue cheese stuffed dates, allowing them to warm slightly.

5 Assemble and dress

Add the chopped lettuce to a serving plate or divide it among individual plates. Top with the warm vegetables, sliced chicken and blue cheese stuffed dates. Chop the pecan nuts and sprinkle them over the top. Dress with the olive oil, balsamic vinegar and freshly ground black pepper.

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