with Creamy Dressing
Another chicken salad you say?! But this isn't just any chicken salad. A dill dressing livens up the plate, while crisp cucumber and apples add a gorgeous crunch to every bite!
Allergens
Utensils
Tags
Chicken Breast Tenders
310 g
Garlic Salt
1 tsp
Baby Spinach
113 g
Mini Cucumber
132 g
Mayonnaise
2 tbsp
Gala Apple
1 unit
White Wine Vinegar
1 tbsp
Oil
1 tbsp
Salt
0.063 tsp
Pepper
0.125 tsp
Dill
3.5 g
Sugar
0.5 tsp
Before starting, wash and dry all produce. Cut cucumber into 1/4-inch rounds. Core, then cut apple into 1/4-inch slices.Finely chop half the dill (use all for 4 ppl).
Pat chicken dry with paper towels. Season chicken all over with garlic salt and pepper.
Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook until chicken is golden-brown and cooked through, 3-4 min per side.**
Meanwhile, add mayo, vinegar, dill and 1/2 tsp (1 tsp) sugar to a large bowl.Season with salt and pepper, then stir to combine.
Add cucumbers, apples and spinach to the bowl with dressing, then toss to combine.
Divide salad between plates. Top with garlic chicken.
410
kcal
Calories
21
g
Fat
3
g
Saturated Fat
17
g
Carbohydrate
11
g
Sugar
4
g
Dietary Fiber
37
g
Protein
125
mg
Cholesterol
850
mg
Sodium
