Spring salad with fried chicken — Meal
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Macros (per serving)

Fat

78%

(68 g)

Protein

12%

(25 g)

Carbs

10%

(20 g)

13 g Net,

7 g Fiber

790 Calories (per serving)

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Salads

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Spring salad with fried chicken

Ingredients

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Chicken thighs

250 g

Coconut oil

1 Tbsp

Cumin Ground

12 tsp

Lemon juice

2 Tbsp

Black pepper

to taste

Celtic sea salt

to taste

Arugula

75 g

Green Asparagus

100 g

Fennel bulb

1 piece

Carrot

150 g

Olive oil (extra vierge)

85 ml

Apple cider vinegar

3 Tbsp

Instructions

Difficulty

Easy

Prep time

10 min

Cook time

10 min

1

Cut the chicken thighs into cubes.

2

Thinly slice the asparagus, finely chop the fennel and grate the carrot.

3

Heat the coconut oil in a frying pan and fry the chicken cubes all around until golden brown and cooked. Season with cumin seeds, lemon juice and salt and pepper and fry for a short while toss.

4

In a large bowl, mix the arugula with asparagus, fennel and carrot grater and mix in the chicken.

5

Sprinkle with the olive oil and apple cider vinegar.

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Details

Allergens

Fruit, Citrus

Diet

Paleo, Sirtfood

Course

Lunch, Dinner, Side dish

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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