Chicken Tricolore Salad

with Fresh Mozzarella, Avocado and Tomato

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low-carb
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Instructions

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1 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.

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2 Slice

Meanwhile, rinse, dry and chop the Romaine lettuce. Wash and finely slice the tomatoes. Drain and finely slice the mozzarella. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it.

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3 Make dressing

In a small bowl, combine the Dijon mustardbalsamic vinegarhoneyolive oilsalt and black pepper. Whisk well and set aside - this is your dressing

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4 Serve

Once cooked, slice the chicken. On a plate, layer the tomato slices with the mozzarella and fresh basil leaves. Add the lettuce to the plate. Top with the chicken slices. Drizzle with the dressing and garnish with the almond flakes.

Tips for fussy eaters

Serve the dressing and flaked almonds on the side.

Pro tip

Only dress your salad just before serving, otherwise it will go soggy!

This salad contains the 3 colours of the Italian flag!

Cooking Time: 20 min

Cals 690 · Prot 63 · Carbs 28 · Fat 38

Gluten-Free

Ingredients

Number of people

Salad

Chicken breast 400 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Romaine lettuce 200 Grams
Tomatoes 2 Piece
Mozzarella ball 125 Grams
Avocado 1 Piece
Fresh basil 15 Grams
Almond flakes 30 Grams

Dressing

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

This salad contains the 3 colours of the Italian flag!

Cooking Time: 20 min

Cals 690 · Prot 63 · Carbs 28 · Fat 38

Gluten-Free

Instructions

photo

1 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.

photo

2 Slice

Meanwhile, rinse, dry and chop the Romaine lettuce. Wash and finely slice the tomatoes. Drain and finely slice the mozzarella. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it.

photo

3 Make dressing

In a small bowl, combine the Dijon mustardbalsamic vinegarhoneyolive oilsalt and black pepper. Whisk well and set aside - this is your dressing

photo

4 Serve

Once cooked, slice the chicken. On a plate, layer the tomato slices with the mozzarella and fresh basil leaves. Add the lettuce to the plate. Top with the chicken slices. Drizzle with the dressing and garnish with the almond flakes.

Tips for fussy eaters

Serve the dressing and flaked almonds on the side.

Pro tip

Only dress your salad just before serving, otherwise it will go soggy!

Ingredients

Number of people

Salad

Chicken breast 400 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Romaine lettuce 200 Grams
Tomatoes 2 Piece
Mozzarella ball 125 Grams
Avocado 1 Piece
Fresh basil 15 Grams
Almond flakes 30 Grams

Dressing

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