Crunchy Garden Salad

with Smoky Chicken
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!
Cals 490 · Prot 52 · Carbs 17 · Fat 23
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
Crunchy Garden Salad with Smoky Chicken
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!
Cals 490 · Prot 52 · Carbs 17 · Fat 23
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Smoked paprika powder
2 Grams
Salt
1 Tsp
Vegetable oil
2 Tbsp
Black pepper
1 Tsp
Salad
Romaine lettuce
200 Grams
Red radish
125 Grams
Cucumber
2 Piece
Fresh basil
15 Grams
Lollo salad mix
100 Grams
Feta cheese
50 Grams
Sunflower seeds
20 Grams
Dressing
Fresh chives
15 Grams
Sour cream
60 Grams
Dijon mustard
6 Grams
Garlic onion powder
4 Grams
Salt
0.5 Tsp
Lemon
1 Piece

Tips for fussy eaters

Serve the salad and dressing separately!

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.

Before you start

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

Instructions

Prep dressing

1 Prep dressing

Chop the chives. In a bowl, combine the sour cream, Dijonchivesgarlic-onion powder and a pinch of salt. Loosen with a squeeze of lemon. Add water until you reach the desired consistency. 
Marinate chicken

2 Marinate chicken

Meanwhile, in a bowl combine the smoked paprikasalt and oil. Add the chicken breasts and toss.
Fry chicken

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.
Make salad

4 Make salad

Meanwhile, chop the Romaine lettuce. Slice the radish and cucumbers. Roughly chop the basil. Toss the Romaine lettucelollo lettuceradishbasil and cucumber in a large bowl. 
Serve

5 Serve

Divide the salad among plates. Crumble the feta over the top and drizzle with the ranch dressing. Garnish with the sunflower seeds. Serve the chicken alongside.

Tips for fussy eaters

Serve the salad and dressing separately!

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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