Summertime Salad with Shredded Chicken
Nutrition per serving
| Calories | 577 kcal |
| Protein | 70.2 g |
| Carbs | 39.4 g |
| Fats | 14.4 g |
| Saturated Fat | 2.8 g |
| Monounsaturated Fat | 3.4 g |
| Polyunsaturated Fat | 5.7 g |
| Sugars | 0.4 g |
| Fiber | 21.2 g |
| Sodium | 731 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.