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🥗 Crispy Chicken Salad with Roasted Sunflower Seeds

370 kcal · 30 min · 4 servings

Ingredients

• 600 g chicken breast fillets (4 chicken breast fillets)
• 5 tbsp sunflower oil
• 0.5 tsp sweet paprika powder
• 0.5 tsp curry powder
• salt
• cayenne pepper
• 300 g young spinach
• 200 g young chard
• 1 salad cucumber
• 2 spring onions
• 2 sprigs parsley
• 50 g sunflower seeds
• 2 tbsp vinegar
• pepper

Instructions

1. 1. Rinse the chicken breast fillets under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Mix two tablespoons of oil with paprika powder, curry, salt, and cayenne pepper.
4. 4. Coat the chicken fillets thoroughly with the spice mixture.
5. 5. Preheat a grill or a griddle pan.
6. 6. Grill the chicken fillets over high heat.
7. 7. Turn the meat occasionally.
8. 8. Grill the chicken for 10 to 12 minutes.
9. 9. Wash the spinach and chard thoroughly.
10. 10. Spin the vegetables dry.
11. 11. Peel the cucumber.
12. 12. Slice the cucumber into thin rounds.
13. 13. Wash the spring onions.
14. 14. Remove the tough ends of the spring onions.
15. 15. Slice the spring onions into thin rings.
16. 16. Wash the parsley.
17. 17. Shake the parsley dry.
18. 18. Chop the parsley coarsely.
19. 19. Heat a pan without fat.
20. 20. Roast the sunflower seeds in the pan.
21. 21. Roast the seeds until they smell fragrant.
22. 22. Let the sunflower seeds cool down.
23. 23. Mix the remaining oil with vinegar.
24. 24. Season the vinaigrette with salt and pepper.
25. 25. Divide the spinach and chard among four plates.
26. 26. Place the cucumber slices on top of the leafy greens.
27. 27. Slice the grilled chicken fillets.
28. 28. Arrange the chicken slices on the salad.
29. 29. Sprinkle the spring onions over the salad.
30. 30. Sprinkle the chopped parsley over the salad.
31. 31. Sprinkle the cooled sunflower seeds over the salad.
32. 32. Drizzle the vinaigrette over the salad.

Nutrition per serving

• kcal: 370
• Protein: 43 g · Fett/Fat: 17 g · Carbs: 8 g