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Ingredients
Spinach and Papaya Salad with Chicken
- Ingredients
- 8 ozs Spinach (fresh)
- ¼ Iceberg lettuce
- 1 ripe Avocado
- 1 Tbsp lemon juice
- 1 ripe Papaya
- 1 purple onion
- 2 Tbsps fennel seeds
- 4 Tbsps white balsamic vinegar
- 2 Tbsps butter
- 1 tsp sugar
- salt
- peppers
- 2 Tbsps vegetable oil
Rinse the spinach, trim and shake dry. Rinse the lettuce, shake dry and tear into bite-sized pieces. Cut the avocado in half, remove the pit, cut into wedges and remove the skin. Cut the avocado wedges in slices and sprinkle with lemon juice.
Peel the papaya, cut in half, remove seeds and cut into bite size pieces.
For the fennel dressing, melt the butter in a saucepan, add the fennel seeds and fry. Sprinkle with sugar and let caramelize slightly. Deglaze with balsamic vinegar. Remove from heat.
Heat the oil in another pan and fry the chicken breasts on both sides for about 7 minutes.
Peel the onion, cut and slice into rings. Cut the chicken into thin slices, mix hot or cold with the remaining salad ingredients and toss with the fennel dressing. Serve with fresh white bread.
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.3 g | (14 %) |