Arugula Chicken Salad
Nutrition per serving
| Calories | 476 kcal |
| Protein | 53.4 g |
| Carbs | 13.1 g |
| Fats | 22.7 g |
| Saturated Fat | 3.4 g |
| Monounsaturated Fat | 12.5 g |
| Polyunsaturated Fat | 3.9 g |
| Sugars | 6.8 g |
| Fiber | 4.5 g |
| Sodium | 195 mg |
Ingredients
| Olive Oil | |
| Carrots, baby | |
| Red Cabbage | |
| Arugula (Rocket) | |
| Seeds, sunflower seed kernels, dried | |
| Chicken Breast |
1. Chop the cabbage and the baby carrots and cube the chicken into pieces.
2. Pour the olive oil into a pan and pan fry the cubed meat.
3. Leave aside to cool for a while.
4. Toss in the arugula, cabbage and carrots in a bowl.
5. Sprinkle the sunflower seeds on top and mix the chicken.
6. Add a dressing of your choice and enjoy.