Shredded Chicken and Baby Spinach Caesar Salad
Nutrition per serving
| Calories | 651 kcal |
| Protein | 75.2 g |
| Carbs | 38.8 g |
| Fats | 25.3 g |
| Saturated Fat | 6.9 g |
| Monounsaturated Fat | 9.7 g |
| Polyunsaturated Fat | 4.6 g |
| Sugars | 5.3 g |
| Fiber | 14.9 g |
| Sodium | 927 mg |
Ingredients
| Chicken Breast | |
| Garlic | |
| Sour Cream | |
| Lemon | |
| Dijon Mustard (Whole Grain) | |
| Spinach | |
| Parmesan Cheese | |
| Olive Oil | |
| Seeds, sunflower seed kernels, dried | |
| Granary Roll (wholemeal) |
Preparations
1. Slice the bread roll into 2cm pieces.
1. Slice the bread roll into 2cm pieces.
2. Lightly crush garlic, leaving it whole.
3. Zest/juice ¼ of a lemon.
Cooking Instructions
1. Bring a small pot of lightly salted water to a gentle simmer on medium heat.
1. Bring a small pot of lightly salted water to a gentle simmer on medium heat.
2. Add the chicken breast, lower heat to low-medium and simmer chicken for about 15 minutes until tender and cooked through. Remove and set aside for 10 minutes. Finely shred chicken with a fork.
3. Heat ½ a tbsp of oil in a frying pan over medium heat. Add the garlic and bread and cook until golden brown. Season with a pinch of salt and pepper. Remove from heat and set aside. (Discard the garlic.)
4. In a small bowl, combine Dijon mustard, sour cream with ½ tsp of lemon zest, ½ a tsp of lemon juice and a pinch of salt and pepper. Set aside.
5. To make salad, arrange the spinach leaves in a serving bowl. Top with the chicken and pour over the dressing. Lightly toss to coat.
6. Serve with the croutons, sunflower seeds and Parmesan scattered over the top.