2013-12-20

Chicken salad with citrus

Chicken salad with citrus
Author:
Category
Salads
Ingredients
  • 150 g Kenyan beans or green peas (can be frozen)
  • 1 head of chicory
  • 3 oranges
  • 1 grapefruit
  • 1 suite
  • 2-3 boiled chicken breasts
  • 100 g chard leaves or any other salad
  • 5 st. l. olive oil
  • 1 tsp mild mustard
  • 3 art. l. balsamic vinegar
  • 1 st. l. flax or sesame seeds
  • Salt pepper
The Winter Olympics in Sochi will chain fans to TV screens for 17 days. But we don't want to lose our athletic form while following the Olympic marathon. We give a hint: in order not to gain extra pounds, you do not need to reduce portions, just cook meals from healthy and energy-charged foods. Let dried fruits, seafood, nuts, green salads and vegetables appear on your menu. And forward, towards the records!

Citrus chicken salad recipe


1

  • 150 g Kenyan beans or green peas (can be frozen)
  • 1 head of chicory
  • 3 oranges
  • 1 grapefruit
  • 1 suite
  • 2-3 boiled chicken breasts
  • 100 g chard leaves or any other salad
    • 1. Boil beans in salted boiling water for 7-8 minutes. Then transfer to ice water. Drain the beans in a colander and pat dry with a paper towel.

    2

    For refueling: 2. Separate the chicory into leaves and chop coarsely. With a knife, remove the peel from citrus fruits along with the white film. Then cut out the segments without films. Squeeze out the juice from the rest, mix it with all the ingredients for the dressing and set aside.

    3

  • 5 st. l. olive oil
  • 1 tsp mild mustard
  • 3 art. l. balsamic vinegar
  • 1 st. l. flax or sesame seeds
  • Salt pepper
    • 3. Cut the chicken fillet into slices across the grain. Mix with boiled beans, citrus segments, chicory, chard, drizzle with dressing, toss and serve.

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