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Ingredients
Salad with Chicken and Sunflower Seeds
- Ingredients
- 4 Chicken breasts (150 grams)
- 5 Tbsps sunflower oil
- ½ tsp sweet ground paprika
- ½ tsp Curry powder
- salt
- cayenne pepper
- 300 grams baby Spinach
- 200 grams Swiss chard
- 1 Cucumber
- 2 scallions
- 2 stalks parsley
- 50 grams Sunflower seed
- 2 Tbsps Vinegar
- peppers
Rinse chicken breast fillets under cold water and pat dry. In a bowl, mix 2 tablespoons oil with paprika, curry, salt and cayenne pepper together and cover chicken with spice mixture.
Cook chicken fillets under the over broiler, watching carefully and turning occasionally for 10-12 minutes.
Meanwhile, rinse spinach and chard and spin dry. Peel cucumber and cut into slices.
Rinse scallions, trim and cut into thin rings. Rinse parsley, shake dry and chop coarsely.
Toast sunflower seeds in a dry skillet until fragrant. Let cool.
Mix remaining oil vinaigrette with vinegar and season with salt and pepper.
Arrange spinach and swiss chard on 4 plates and place cucumber slices on top. Cut chicken fillets into slices and arrange on the salad.
Garnish salad with scallions, parsley and sunflower seeds. Serve with vinaigrette.
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |