Nutritional Info

Nutrition Facts

Serving Size 1 (121g)

Calories 193
Calories from Fat 128 (66%)
Amount Per Serving %DIV
Total Fat 14.2g 22%
Saturated Fat 3g 15%
Monounsaturated Fat 9.3g
Polyunsaturated Fat 2g
Trans Fat 0.0g
Cholesterol 32.7mg 11%
Sodium 58.4mg 3%
Potassium 228mg 5%
Total Carbohydrate 3.5g 1%
Dietary Fiber 1.1g 4%
Sugars 1.4g
Protein 11.4g 23%

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Chicken And Tomato Salad With Hazelnut Dressing

Recipe Description
This simple, warm salad combines pan fried chicken and spinach with a light, nutty dressing. Serve it with bread for a sustaining main meal.
Prep time
15 min
Cook time
10 min
Ready In
25 min

Ingredients

Serves Tool

Serves To:USMetric
2 Tablespoon(T)  hazelnut oil
1 Clove(clv)  garlic, crushed
1 Tablespoon(T)  fresh mixed herbs, chopped
8 Ounce(oz)  baby spinach leaves
9 Ounce(oz)  cherry tomatoes, halved
1 Bunch(bn)  spring onions, chopped
2   skinless, chicken breast fillets, cut into thin strips
3 Tablespoon(T)  olive oil
1 Tablespoon(T)  white wine vinegar
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  black pepper, ground, to taste

Preparation

First make the dressing: Place 2 tablespoons of the olive oil, hazelnut oil, vinegar, garlic and chopped herbs in a small bowl and whisk together until mixed. Set aside. Trim any long stalks from the spinach leaves, then place in a large serving bowl with the tomatoes and spring onions, and toss together to mix. Heat the remaining olive oil in a frying pan, and stir fry the chicken over a high heat for 7 to 10 minutes, until it is cooked, tender and lightly browned. Arrange the cooked chicken pieces over the salad. Give the dressing a quick whisk to blend, then drizzle it over the salad. Add salt and pepper to taste, toss lightly and serve immediately.

Additional notes

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