Balsamic Chicken Salad

Ingredients

• Chicken Breast200 g
• Balsamic Vinegar1 tablespoon (14 g)
• Olive Oil1 tablespoon (10 ml)
• Walnuts4 half (16 g)
• Lettuce2 cup (70 g)
• Tomato1/2 count (65 g)
• Lemon Juice1 tablespoon (15 g)
• Garlic1/2 clove (2 g)
• Oregano1 tablespoon (4 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe, you can use green or red lettuce or both. If you don't have balsamic vinegar, use white wine vinegar.

2. 2

   Step 2

   Heat a pan over medium heat. In the meantime, add salt and pepper to the chicken.

3. 3

   Step 3

   Once heated, pour some oil drops, spread and add the chicken. Cook each side for 4 minutes.

4. 4

   Step 4

   At the same time, wash the vegetables, cut the lettuce leaves with the tomato, cut the bell pepper into strips and chop the walnuts.

5. 5

   Step 5

   Serve the vegetables in a plate and prepare the vinaigrette. If you want, you can add any vegetables you like.

6. 6

   Step 6

   Mix the vinegar with the lemon juice, remaining oil, chopped garlic, oregano and salt and pepper to taste. If you have stevia, add a pinch.

7. 7

   Step 7

   Once the chicken is ready, put on top of the vegetables and pour the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Balsamic Chicken Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.