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Chicken and Vegetable Salad


  • 1 carrot, peeled and thickly grated to cut into thin sticks

  • 2 diced tomatoes

  • 1 cucumber cut into thin sticks

  • 100 grams of red pepper cut into thin sticks

  • 1 chopped lettuce

  • 1 chopped red onion

  • 1 teaspoon of dried oregano

  • A handful of walnuts

  • 2 tablespoons of almond flour (not mandatory, but gives a parmesan effect)

  • 4 tablespoons of lemon juice

  • salt and pepper to taste


  1. Cook the chicken breast in water with a little salt for about 15 minutes until the chicken is soft. Another option for preparing the chicken: bake in a Ninja or saute it with a little bit of olive oil and soy sauce.

  2. Drain and cool the chicken down. Chop into medium cubes.

  3. Mix all the vegetables and chicken in a bowl.

  4. Add the olive oil, lemon juice, oregano, salt and pepper. mix well.

  5. Cover the salad and refrigerate for about 30 minutes before serving.

Chicken and Vegetable Salad
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