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)
2003 / 478
Fats (g)
19.1
of which saturated (g)
7.4
Carbohydrates (g)
23
of which sugars (g)
9.3
Fibers (g)
7.5
Proteins (g)
57.2
Salt (g)
3.1
*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 Prep dressing
Finley 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 a little at a time until you reach your desired consistency.
2 Marinate chicken
In a bowl combine the smokedpaprika, salt and oil. Add the chickenbreasts 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 blackpepper once cooked.
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.
4 Make salad
Meanwhile, chop the Romainelettuce. Slice the radish and cucumbers. Roughly chop the basil leaves. Toss the Romainelettuce, mixed lettuce, radish, basil and cucumber in a large bowl.
5 Serve
Divide the salad among plates. Crumble the feta over the top and drizzle with the dressing. Garnish with the sunflowerseeds. Serve the chicken alongside.