Recipes
Chicken Chopped Salad

Chicken Chopped Salad | Recipe

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Chicken Chopped Salad | Recipe

Name: Chicken Chopped Salad
Cook time: 30 min
Yield: 4 Personen
Ingredients: 3 tsp JS Lemon Herb Chicken Mix; 1 lemon, organic; 1 tbsp olive oil; 2 chicken breasts; 4 cos lettuces; 300 g cherry tomatoes; 2 cucumbers; 2 red peppers; 200 g Greek yoghurt; 1/4 bunch parsley; 1/4 bunch dill; 1/4 bunch chives; salt, pepper; 2 tbsp sunflower seeds; 2 tbsp pumpkin seeds; croutons (optional)

Nils – Head Chef

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Cooking Time:

30 min

Difficulty:

Easy

Persons

Ingredients

3 tsp

Lemon Herb Chicken Mix
A luscious, lemony seasoning mix £3.99 £99.83/kg incl. 0% tax, excl. shipping
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1

lemon, organic
1 tbsp

olive oil
2

chicken breasts
4

cos lettuces
300 g

cherry tomatoes
2

cucumbers
2

red peppers
200 g

Greek yoghurt
1/4 bunch

parsley
1/4 bunch

dill
1/4 bunch

chives
salt, pepper
2 tbsp

sunflower seeds
2 tbsp

pumpkin seeds
croutons (optional)

Method

For the marinade, mix the juice of half a lemon, the olive oil and the Lemon Chicken Herb Mix in a small bowl.

Place the chicken breast into the marinade and leave for at least 15 minutes.

Preheat a frying pan over a medium heat. Add the marinated chicken breasts to the pan and fry for 6–7 minutes on each side or until cooked through. Transfer the chicken to a chopping board and leave to rest for a few minutes.

In the meantime, prepare the salad. Wash the cos lettuce, spin dry and roughly chop. Wash and halve the tomatoes. Wash the cucumber, cut in half lengthways and scrape out the seeds with a spoon. Wash the peppers, cut in half, remove the seeds and the white fibres with a knife. Then cut the chicken breast, cucumber halves and peppers into bite-sized pieces on a large chopping board.

In a separate mixing bowl, mix the Greek yoghurt with the juice of the remaining lemon half.

Wash the herbs, pat dry, finely chop and add to the dressing. Season with salt and pepper and mix well.

In a large salad bowl, mix the lettuce, tomato, cucumber, peppers and chicken pieces.

Drizzle the lemon yoghurt dressing over the salad.

Garnish the salad with sunflower seeds, pumpkin seeds and additional fresh herbs before serving.

Tip: Add croutons for extra crunch.

Nutritional information: (Per person)

Calories
375 kcal

Carbohydrates
13 g

Protein
47 g

Fat
28 g