🥗 Chicken Salad with Spinach, Celery, and Pine Nuts

Name: Chicken Salad with Spinach, Celery, and Pine Nuts
Total time: 30 min
Yield: 4 servings
Ingredients: 2 chicken breast fillets (approx. 140 g each); salt; pepper (from the mill); 4 tbsp grape seed oil; 40 g pine nuts; 400 g spinach; 2 stalks celery; 4 spring onions; 2 tbsp vegetable broth; 2 tbsp white balsamic vinegar; 1 tbsp lemon juice; 1 pinch sugar; 40 g shaved parmesan

328 kcal · 30 min · 4 servings

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Ingredients

2 chicken breast fillets (approx. 140 g each)
salt
pepper (from the mill)
4 tbsp grape seed oil
40 g pine nuts
400 g spinach
2 stalks celery
4 spring onions
2 tbsp vegetable broth
2 tbsp white balsamic vinegar
1 tbsp lemon juice
1 pinch sugar
40 g shaved parmesan

Instructions

1. Rinse the chicken breast fillets under running water.
2. Pat the meat completely dry with a kitchen towel.
3. Season the chicken with salt and black pepper.
4. Heat two tablespoons of oil in a large frying pan over medium-high heat.
5. Fry the chicken fillets on each side for about two to three minutes until golden brown.
6. Add the pine nuts to the hot pan and toast them briefly until fragrant.
7. Remove the pan from the heat and let the pine nuts finish cooking in the hot oil.
8. Wash the spinach thoroughly and remove any tough stems.
9. Tear the spinach into bite-sized pieces.
10. Wash the celery stalks and cut them into small pieces.
11. Wash the spring onions and slice them into thin rings.
12. Whisk the remaining oil with the vegetable broth, balsamic vinegar, and lemon juice in a small bowl.
13. Finally season the dressing mixture with salt, pepper, and a pinch of sugar.
14. Slice the cooked chicken into thin slices.
15. Combine the chicken slices with the pine nuts and the prepared salad ingredients.
16. Add the dressing, mix everything well, and serve the salad.

Nutrition per serving

kcal: 328
Protein: 32 g · Fett/Fat: 19 g · Carbs: 5 g