A rich, tasty, light and healthy salad. Can be used as a satisfying main meal. You can also add quinoa, sunflower seeds or other vegetables or fruit that you like. Each bite is a wonderful blend of flavors and textures centered around the succulent roasted chicken.
Ingredients:
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
Instructions:
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.
Drain and cool the chicken down. Chop into medium cubes.
Mix all the vegetables and chicken in a bowl.
Add the olive oil, lemon juice, oregano, salt and pepper. mix well.
Cover the salad and refrigerate for about 30 minutes before serving.