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.
Meanwhile, in a bowl combine the smoked paprika, salt and oil. Add the chicken breasts and toss.
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.
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.
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.
Keep the dressing and the salad separate!
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
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
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.
Meanwhile, in a bowl combine the smoked paprika, salt and oil. Add the chicken breasts and toss.
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.
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.
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.
Keep the dressing and the salad separate!
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.
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