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Spring Chicken & Vegetables Salad
THE PRETTY BLOG15Ingredients
35Minutes
980Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 chicken breasts (poached or grilled)
- salad leaves (Spring baby, I used rocket, baby spinach, mint & basil)
- 2 avocados (Ripe)
- 4 courgettes (thinly sliced and grilled)
- 1 cup sugar snap peas (mange tout, blanched)
- 1 cup asparagus (blanched or grilled)
- 1 cup peas (Podded, blanched)
- 80 grams feta cheese (1 round)
- 3 Tbsp. basil pesto
- 1 Tbsp. extra virgin olive oil
- 1/2 cup hazelnuts (toasted skinned and roughly chopped)
- 1 lemon (about 50 ml)
- 125 mL olive oil
- 1 Tbsp. honey
- 2 Tbsp. Dijon mustard
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NutritionView More
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980Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories980Calories from Fat630 |
| % DAILY VALUE |
| Total Fat70g108% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol165mg55% |
| Sodium510mg21% |
| Potassium2230mg64% |
| Protein61g |
| Calories from Fat630 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber15g60% |
| Sugars16g |
| Vitamin A30% |
| Vitamin C160% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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