Salad with Chicken Breast

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Salad with Chicken Breast
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
For the salad
4 Chicken breasts
2 tablespoons Tandoori spice mix
salt
olive oil
1 lemon
1 handful Chard leaf
1 handful Arugula
1 Romanesco broccoli
1 Cauliflower
2 Avocados
4 hardboiled eggs
For the mustard dressing
1 egg
3 tablespoons Dijon mustard
1 lemon
2 teaspoons balsamic vinegar
400 milliliters Canola oil
4 tablespoons chopped Basil
freshly ground peppers
200 milliliters water
2 tablespoons grated Parmesan
How healthy are the main ingredients?
Chard leafArugulaBasilParmesanChicken breastsalt

Preparation steps

1.

For the salad, preheat the oven to 200°C (approximately 400°F). Rub chicken breasts with tandoori spice, salt and olive oil. Drizzle lemon juice over chicken and let rest for 15 minutes. Then cook in the preheated oven for 20-25 minutes until golden brown. 

2.

Rinse chard and arugula and spin dry. Rinse cauliflower, trim and cut into small florets. Peel avocado, cut in half, remove pit and cut into wedges. Peel eggs and cut in half. Cut chicken breasts into slices. Arrange chard, arugula, cauliflower and avocado on plates, cover with chicken breast and egg and drizzle with mustard dressing (instructions below). Serve with toasted bread if desired.

3.

For the mustard dressing, whisk together egg, dijon mustard, lemon juice, balsamic vinegar, oil, basil, pepper, water and Parmesan until all combined.