Summertime Salad with Shredded Chicken Croutons
Nutrition per serving
| Calories | 598 kcal |
| Protein | 50.4 g |
| Carbs | 55.2 g |
| Fats | 20 g |
| Saturated Fat | 3.5 g |
| Monounsaturated Fat | 8 g |
| Polyunsaturated Fat | 6.7 g |
| Sugars | 3 g |
| Fiber | 23.4 g |
| Sodium | 843 mg |
Ingredients
| Chicken Breast | |
| Garlic | |
| Mayonnaise | |
| Lemon | |
| Baby Spinach | |
| Feta Cheese | |
| Olive Oil | |
| Black beans (canned) | |
| Granary Roll (wholemeal) |
Preparations
1. Lightly crush garlic, leaving it whole.
1. Lightly crush garlic, leaving it whole.
2. Slice the bread roll into 2cm pieces.
3. Zest/juice a ¼ of a lemon.
4. Drain/rinse the black beans in a sieve.
5. Roughly chop the spinach.
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 ½ garlic clove 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, 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.
5. 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 crumble over the feta.
6. Serve with the crouton scattered over the top.