Perfect as lunch or dinner and full of flavour. This veggie (vegan) chicken salad from Killerbody Lifestyle is rich in protein but low in carbohydrates. Tasty and light for any moment of the day.
What do you need?
For two people:
- 1/2 tbsp olive oil (5 g) for frying
- 175 g plant-based chicken pieces
- 8 little gem leaves
- 1 avocado
- 1/2 cucumber
- 50 g radish
- 100 g brown lentils (drained weight)
- 1 handful (or more) of different kinds of sprouts
Dressing:
- juice of 1/2 lemon
- 2 tsp mustard
- 1 tbsp olive oil (10 g)
Preparation
- Heat the olive oil in a frying pan. Fry the plant-based chicken pieces until they are golden brown and warmed through.
- Divide the lettuce over two deep plates or bowls.
- Peel the avocado, remove the stone and cut it into strips.
- Halve the cucumber lengthways and remove the seeds with a teaspoon. Cut the flesh into pieces and the radish into thin slices.
- Make the dressing by mixing the lemon juice with the mustard and olive oil. Season with pepper and salt.
- Rinse the lentils. Divide the sliced avocado, cucumber, radish, lentils and sprouts over the lettuce and drizzle with the dressing. Finally add the fried plant-based chicken pieces.
Nutritional values
| Calories (kcal) | 427 |
| Fat | 26,6 g |
| Carbohydrates | 16,1 g |
| Protein | 24,4 g |
