Rinse, dry and chop the Romaine lettuce. Wash and finely slice the tomatoes. Drain and finely slice the mozzarella. Slice the chicken breasts. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it.
In a small bowl, combine the Dijon mustard, balsamic vinegar, honey, olive oil, salt and black pepper. Whisk well and set aside - this is your dressing.
On a plate, layer the tomato slices with the mozzarella and fresh basil leaves. Add the lettuce to the plate. Top with the chicken slices. Drizzle with the dressing and garnish with the almond flakes.
Serve the dressing and flaked almonds on the side.
Only dress your salad just before serving, otherwise it will go soggy!
This salad contains the 3 colours of the Italian flag!
Cooking Time: 15 min
Cals 526 · Prot 56 · Carbs 18 · Fat 24
Gluten-Free
This salad contains the 3 colours of the Italian flag!
Cooking Time: 15 min
Cals 526 · Prot 56 · Carbs 18 · Fat 24
Gluten-Free
Rinse, dry and chop the Romaine lettuce. Wash and finely slice the tomatoes. Drain and finely slice the mozzarella. Slice the chicken breasts. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it.
In a small bowl, combine the Dijon mustard, balsamic vinegar, honey, olive oil, salt and black pepper. Whisk well and set aside - this is your dressing.
On a plate, layer the tomato slices with the mozzarella and fresh basil leaves. Add the lettuce to the plate. Top with the chicken slices. Drizzle with the dressing and garnish with the almond flakes.
Serve the dressing and flaked almonds on the side.
Only dress your salad just before serving, otherwise it will go soggy!
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