Chicken salad with mustard dressing — Meal
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Macros (per serving)

Fat

61%

(51 g)

Protein

15%

(31 g)

Carbs

24%

(48 g)

40 g Net,

8 g Fiber

776 Calories (per serving)

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Salads

Poultry & Wild Recipes

Oven dish

Chicken salad with mustard dressing

Ingredients

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Sweet potato

800 g

Red onion

2 pieces

Coconut oil

1 Tbsp

Chicken breast

450 g

Lemon (the juice)

1 piece

Black pepper

to taste

Celtic sea salt

to taste

Bacon cubes

100 g

Lamb's lettuce

75 g

Black olives

90 g

Pickle (Gherkin)

150 g

Dressing

Avocado oil

100 ml

Apple cider vinegar

2 34 Tbsp

Mustard Yellow

1 tsp

Fresh Tarragon

1 Tbsp

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

30 min

1

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

2

Peel the sweet potato and cut into cubes and cut the onions into half rings.

3

Divide the sweet potato onions on the baking tray and rub with the coconut oil.

4

Slice the pickles and chop the tarragon.

5

Roast the vegetables for 30 minutes.

6

In the meantime, place the chicken fillet in an InstantPot or pressure cooker. Sprinkle with lemon juice and sprinkle with some salt and pepper.

7

Set the pan to the high pressure setting and let the chicken cook for 25 minutes. Then pull the chicken into pieces using 2 forks.

8

Fry the bacon cubes in a frying pan until crispy.

9

In a large bowl, combine the lamb's lettuce with olives, pickles, roasted sweet potato, and the chicken onions.

10

Make the dressing by putting the ingredients in a jar and shaking it very well, you will get a nice even dressing.

11

Serve the salad with the dressing.

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Details

Allergens

Fruit, Mustard, Pork, Citrus

Diet

Paleo, Sirtfood

Course

Lunch, Dinner, Side dish

Cooking equipment

Oven

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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