Warm chicken and bocconcini salad

Cooking Meat Warm chicken and bocconcini salad

Low in salt and gluten-free, this recipe is great for anyone looking for a new salad idea.

Lables: Low carb Low sodium Low sugar Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Drizzle chicken with 2 teaspoons oil. Season with salt and pepper. Heat a chargrill pan over medium-high heat. Cook chicken for 5 to 6 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Stand for 5 minutes. Thinly slice chicken.
  2. Place spinach, cheese, pine nuts, avocado and chicken in a bowl. Place vinegar and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine.
  3. Drizzle dressing over salad. Toss gently to combine. Serve.

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2 chicken breast fillets
1 1/2 tbsp extra virgin olive oil
100g baby spinach leaves
220g tub baby bocconcini cheese, drained, halved
1/4 cup pine nuts, toasted
1 large avocado, sliced
2 tbsp balsamic vinegar

Adv

Autors
Preparation time
10
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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