Crunchy Garden Salad

with Smoky Chicken

photo
low-carb
Share!
low-carb
Share!

Instructions

photo

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. 

photo

2 Marinate chicken

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

photo

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.

photo

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. 

photo

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.

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

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

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

photo

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. 

photo

2 Marinate chicken

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

photo

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.

photo

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. 

photo

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.

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
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...