Chicken green salad 

SHARE   |   Tuesday, 10 October 2017   |   By Chef Habana 
Chicken green salad 

This is a hearty salad that will help you enjoy the best of chicken breast or revamping left over chicken.

Chicken green salad, with fresh spinach leaves and avocado. 

Serving of 2 

Ingredients

¼ cup extra virgin olive oil or coconut oil

1 tablespoon golden balsamic vinegar

1 teaspoon sugar (preferably brown)

¼ teaspoon

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¼ teaspoon freshly ground black pepper

2 boneless, skinless chicken breasts

6 cups loosely packed fresh spinach (washed, and chopped)

1 avocado, peeled, seeded and cut into chunks

3-4 thinly sliced rings of red onion

¼ cup feta cheese

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2 tablespoons sliced almonds (or not). 

Instructions

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Whisk the extra virgin olive oil with the balsamic vinegar, sugar, salt and freshly ground black pepper in a small bowl until blended.

Place the chicken breasts in a bowl and cover with half of the above dressing, cover and refrigerate for 30 minutes to 1 hour.

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Drizzle the pan with olive oil or coconut oil and heat to medium high. Place the chicken breasts on the hot pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. Reduce the cooking temperature to medium low and cook the chicken for 20 minutes more, turning every 5 minutes or so.

 Cooking time will depend on the thickness of the chicken. Let the chicken rest for 5 minutes then slice into ¼ slices.

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Arrange the spinach, and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Toss some strawberries (quartered) to the salad, adding a pack of healthy punch (vitamin C, fibre) for the entire family.

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CONTACTS

Phone: (+267) 71312306 

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