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🍽️ Fresh Watercress and Spinach Salad with Grilled Chicken

385 kcal · 30 min · 4 servings

Ingredients

• 200 g watercress
• 250 g spinach
• pepper (from the mill)
• salt
• 0.5 tsp sugar
• 0.5 tsp mustard
• 3 tbsp lemon juice
• 3 tbsp sunflower oil
• bell peppers (1 small red and yellow each)
• 400 g chicken breast fillet
• 2 tbsp sunflower oil

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Remove the seeds and white pith from the bell peppers.
3. 3. Cut the bell peppers into very thin strips.
4. 4. Sort through the watercress and spinach, removing any bad leaves.
5. 5. Wash the watercress and spinach.
6. 6. Spin the watercress and spinach dry.
7. 7. Cut the chicken breast fillet into bite-sized strips.
8. 8. Heat the oil in a pan.
9. 9. Fry the chicken strips in the hot oil on all sides.
10. 10. Season the chicken with salt and pepper.
11. 11. Set the fried chicken aside.
12. 12. Mix the lemon juice, salt, pepper, sugar, mustard, and oil in a bowl.
13. 13. Stir the marinade well until it is homogeneous.
14. 14. Mix the watercress and spinach in a large bowl.
15. 15. Pour the marinade over the leafy vegetables.
16. 16. Toss the vegetables so they are evenly coated with the marinade.
17. 17. Distribute the marinated salad onto the plates.
18. 18. Place the fried chicken fillets on top of the salad bed.
19. 19. Serve the salad immediately.

Nutrition per serving

• kcal: 385
• Protein: 39 g · Fett/Fat: 22 g · Carbs: 9 g