Chicken and vegetable salad recipe
Low calorie starter
Recipe for 4 servings (152 Kcal / serving )
Preparation time
30 min
Ingredients
- 200 g of boneless chicken or chicken filet
- 200 g of green beens (prefer seasonal vegetables)
- 150 g of beetroot
- 100 g of onions
- 2 hardboiled eggs
Make the vinegar sauce (15 Kcal / serving):
- 1/2 glass of vinegar
- 1/2 glass of water
- 1/2 teaspoon of strong mustard
- 1 shallot or 1/2 chopped onion
- 2 crushed garlic cloves
- Salt, pepper
Mix all the ingredients
—–
Preparation
Cut the chicken into fin slices
Cut the eggs into quarters
Cut the cooked and peeled beetroot into small cubes
Peel and cut the onions into slices
In a salad bowl, place the cooked green beens and the beetroots
Put the chicken pieces on top
Decorate with the egg quarters
Undo the onion rings
Coat with vinegar sauce
Serve immediately
