Green chicken salad — Meal
Meal

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Macros (per serving)

Fat

80%

(78 g)

Protein

14%

(32 g)

Carbs

6%

(15 g)

8 g Net,

7 g Fiber

887 Calories (per serving)

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Salads

Poultry & Wild Recipes

Green chicken salad

Ingredients

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Chicken thighs

300 g

Coconut oil

1 Tbsp

Baby Romaine lettuce

1 crop

Artichokes Hearts

240 g

Black olives

70 g

Broccoli sprouts

2 hands

Olive oil (extra vierge)

60 ml

Lemon juice

3 Tbsp

Super marinade

Fresh coriander

15 g

Fresh parsley

10 g

Fresh spearmint

10 g

Spring onion

3 pieces

Fresh ginger

2 cm

Garlic

2 cloves

Lime juice

4 Tbsp

Olive oil (extra vierge)

2 Tbsp

Celtic sea salt

12 tsp

Salad topping

Dried figs

50 g

Sunflower seeds

40 g

Walnuts

25 g

Poppy seed

15 g

Rose Petals

2 Tbsp

Instructions

Difficulty

Normal

Prep time

1 hr 20 min

Cook time

15 min

1

Make the super marinade and use half a portion.

2

Dice the chicken thighs and mix in the marinade. Marinate for at least 1 hour (or overnight).

3

Heat the coconut oil in a frying pan and fry the chicken pieces around until golden brown and cooked.

4

Coarsely cut the lettuce, cut the artichoke hearts into quarters.

5

Divide the lettuce, artichoke hearts, olives and sprouts over 2 plates. Place the chicken pieces on top.

6

Make the salad topping and use 2 tablespoons for this dish.

7

Sprinkle with olive oil and lemon juice and garnish with the salad topping.

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Details

Allergens

Nuts, Fruit, Citrus, Seeds

Diet

Paleo, Keto, Sirtfood

Course

Lunch, Dinner

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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