Summertime Salad with Shredded Chicken
Nutrition per serving
Calories | 511 kcal |
Protein | 57.8 g |
Carbs | 39.4 g |
Fats | 13 g |
Saturated Fat | 2.5 g |
Monounsaturated Fat | 3 g |
Polyunsaturated Fat | 5.5 g |
Sugars | 0.4 g |
Fiber | 21.2 g |
Sodium | 706 mg |
Ingredients
Chicken Breast | |
Mayonnaise | |
Lemon | |
Baby Spinach | |
Feta Cheese | |
Black beans (canned) |
Preparations
1. Zest/juice a ¼ of a lemon.
1. Zest/juice a ¼ of a lemon.
2. Drain/rinse the black beans in a sieve.
3, Roughly chop the spinach.
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. In a small bowl, add the mayonnaise with ½ tsp of lemon zest, 1 tbsp of lemon juice and a pinch of salt and pepper. Mix well to combine.
4. To make salad, in a serving bowl, add the chopped spinach, black beans, shredded chicken and pour the dressing over the top. Lightly toss to coat and serve with the feta crumbled over the top.