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Kellybean
Sports salad with grilled chicken and yoghurt dressing
Salad with egg, walnuts, tomatoes, chicken breast, sprouts and yoghurt dressing.
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Ingredients
Directions
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Boil the eggs almost 8 minutes. Scare and peel them.
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In the meantime, heat a skillet without oil or butter and toast the walnuts for 3 minutes on medium heat. Let cool on a plate.
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Cut the bottom of the lettuce romaine lettuce and cut the lettuce leaves into 3 cm pieces. Halve the tomatoes.
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Cut the chicken in half lengthwise and fold open. Spoon with the oil, pepper and salt.
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Heat the grill pan without oil or butter and grill the chicken 6-8 min. Halfway through.
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Meanwhile, cut the parsley fine. For the dressing, mix the yogurt with the vinegar, parsley, pepper and salt.
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Halve the eggs and cut the chicken into strips.
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Spread the lettuce, chicken strips, tomatoes, eggs, sprouts and walnuts over deep bowls and serve the dressing.
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Nutrition
360Calories
Sodium5% DV120mg
Fat37% DV24g
Protein60% DV30g
Carbs1% DV4g
Fiber16% DV4g
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