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Toni Huls
Salad with roasted chicken and citrus-chilidressing
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Ingredients
Directions
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Press 1 orange and peel the remaining 3 oranges thick.
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Cut the peeled oranges into pieces.
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Sprinkle the chicken fillet with oil and sprinkle with salt and pepper.
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Heat a grill pan and roast the chicken for about 2 minutes per side.
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Cook the snow peas for about 2 minutes.
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Drain them, rinse cold water and drain.
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Mix all ingredients for the dressing with the orange juice.
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Divide the lettuce over plates or a dish.
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Divide the snow peas, celery, red onion, orange wedges and grilled chicken fillet.
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Drizzle the salad with the citrus dressing.
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Tasty with baguette.
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Nutrition
380Calories
Sodium0% DV0g
Fat28% DV18g
Protein66% DV33g
Carbs6% DV18g
Fiber0% DV0g
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