Chicken Pecan Salad — Meal
Meal

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Macros (per serving)

Fat

66%

(45 g)

Protein

13%

(22 g)

Carbs

21%

(34 g)

26 g Net,

8 g Fiber

629 Calories (per serving)

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Salads

Poultry & Wild Recipes

Oven dish

Chicken Pecan Salad

Ingredients

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Pumpkin

400 g

Coconut oil

2 Tbsp

Cinnamon

14 tsp

Chicken breast

250 g

Dried coriander

12 tsp

Black pepper

to taste

Celtic sea salt

to taste

Baby leaf lettuce

75 g

Pear

1 piece

Pecans

50 g

Dressing

Pear

1 piece

Mayonnaise

3 Tbsp

Pecans

30 g

Fresh ginger

1 cm

Black pepper

to taste

Celtic sea salt

to taste

mayonnaise

Egg yolks

1 piece

Mustard Yellow

12 tsp

Lemon juice

1 tsp

Celtic sea salt

1 pinch

Black pepper

1 pinch

Olive oil

100 ml

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

30 min

1

Preheat the oven to 200 ° C and line a baking tray with parchment paper.

2

Cut the chicken fillet into cubes.

3

Dice the pumpkin and slice the pear.

4

Rub the cubes of pumpkin with 1 tbsp coconut oil, cinnamon and some salt and spread them over the baking tray.

5

Roast the pumpkin for 20 minutes.

6

In the meantime, heat 1 tbsp coconut oil in a frying pan and fry the chicken cubes around until golden brown and cooked. Season them with coriander seeds, cumin seeds and salt and pepper.

7

Divide the lettuce over 2 plates. Place the roasted pumpkin and chicken on top, and also divide the pear slices and pecans over it

8

Mix all the ingredients for the mayonnaise together.

9

Make the dressing by mashing the ingredients in a blender. Serve the salad with this dressing.

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Details

Allergens

Nuts, Fruit, Mustard, Chicken egg, Citrus

Diet

Paleo, Sirtfood

Course

Lunch, Dinner

Cooking equipment

Blender, Oven

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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