Chicken Salad with Toasts

Ingredients

• Chicken Breast200 g
• Spinach1 cup (30 g)
• Bread1/2 count (30 g)
• Olive Oil1.5 tablespoon (15 ml)
• Lemon Juice1 tablespoon (15 g)
• Parsley1 tablespoon (4 g)
• Oregano1/4 tablespoon (1 g)
• Garlic1/2 clove (2 g)

Instructions

1. 1

   Step 1

   For this recipe you can replace the indicated amount of lettuce with a combination of leafy greens, such as lettuce, arugula, spinach, etc.

2. 2

   Step 2

   Heat 1/3 of the oil in a pan over medium-high heat. Add salt and pepper to the chicken.

3. 3

   Step 3

   Once heated, add the chicken and cook for 4-6 minutes per side. Remove and cut the into bites.

4. 4

   Step 4

   Meanwhile, cut the bread and toast in a pan over low heat per both sides. Set aside.

5. 5

   Step 5

   Wash and dry the leaves. Next, place them in a bowl together with the chicken and toasts.

6. 6

   Step 6

   For the dressing, chop the garlic and parsley. Mix with the oregano, the remaining oil, lemon juice, salt and pepper to taste.

7. 7

   Step 7

   Serve the chicken salad with the toasts and dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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