Crunchy Garden Salad
with Smoky Chicken
Instructions
1 Prep dressing
Chop the chives. In a bowl, combine the sour cream, Dijon, chives, garlic-onion powder and a pinch of salt. Loosen with a squeeze of lemon. Add water until you reach the desired consistency.
2 Marinade chicken
Meanwhile, in a bowl combine the smoked paprika, salt and oil. Add the chicken breasts and toss.
3 Fry chicken
Heat a non-stick pan over a medium-low heat. Once hot, add the chicken and fry for 5-7 min on each side or until cooked through. Season with black pepper once cooked.
4 Make salad
Meanwhile, chop the Romaine lettuce. Slice the radish and cucumbers. Roughly chop the basil. Toss the Romaine lettuce, lollo lettuce, radish, basil and cucumber in a large bowl.
5 Serve
Divide the salad among plates. Crumble the feta on top and drizzle with the ranch dressing. Garnish with the sunflower seeds. Serve the chicken alongside.
Tips for fussy eaters
Keep the dressing and the salad separate!
Pro tip
If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.
The majority of this salad is made from local produce. Buying locally grown food is not only good for the environment, economy, and food security it’s also amazingly fresh!
Cooking Time: 30 min
Cals 490 · Prot 52 · Carbs 17 · Fat 23
Gluten-Free
Ingredients
Chicken
Salad
Dressing
The majority of this salad is made from local produce. Buying locally grown food is not only good for the environment, economy, and food security it’s also amazingly fresh!
Cooking Time: 30 min
Cals 490 · Prot 52 · Carbs 17 · Fat 23
Gluten-Free
Instructions
1 Prep dressing
Chop the chives. In a bowl, combine the sour cream, Dijon, chives, garlic-onion powder and a pinch of salt. Loosen with a squeeze of lemon. Add water until you reach the desired consistency.
2 Marinade chicken
Meanwhile, in a bowl combine the smoked paprika, salt and oil. Add the chicken breasts and toss.
3 Fry chicken
Heat a non-stick pan over a medium-low heat. Once hot, add the chicken and fry for 5-7 min on each side or until cooked through. Season with black pepper once cooked.
4 Make salad
Meanwhile, chop the Romaine lettuce. Slice the radish and cucumbers. Roughly chop the basil. Toss the Romaine lettuce, lollo lettuce, radish, basil and cucumber in a large bowl.
5 Serve
Divide the salad among plates. Crumble the feta on top and drizzle with the ranch dressing. Garnish with the sunflower seeds. Serve the chicken alongside.
Tips for fussy eaters
Keep the dressing and the salad separate!
Pro tip
If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.
Ingredients
Chicken
Salad
Dressing
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