Fast Chicken Florentine Salad
with Lemon-Parmigiano Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
640 /serving
Ketogenic and photogenic! Picture the ideal dish to kick off the spring season, and here you have it. This hearty Italian-inspired salad has plenty of greens, and plenty of proteins from chicken (conveniently pre-diced) and toasted almonds. Parmigiano brings everything into focus.
We will send you:
- 340g Diced chicken breasts
- 1 Head of curly leaf lettuce
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Tomatoes
- 15ml Whole-grain mustard
- 15g Minced roasted garlic
- 25g Almonds
- 1g Herbes de Provence
- 25g Parmigiano Reggiano (contains rennet)
- 15ml Lemon juice
Contains: Almonds • Milk • Mustard • Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Whisk
Total Fat
41 g
Saturated Fat
7 g
Sodium
430 mg
Total Carb
17 g
Sugars
6 g
Protein
52 g
Fibre
7 g
Preparation
Toast the almonds
- Heat a large, dry pan on medium.
- Add the almonds and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a small bowl and reserve the pan.
Cook the chicken
- Pat the chicken dry; season with the herbes de Provence and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, turning occasionally, 4 to 6 min., until browned and cooked through.
Mise en place
- Meanwhile, separate the lettuce leaves; tear the leaves.
- Cut the tomatoes into wedges.
Make the salad
- In a large bowl, whisk the mustard, garlic, lemon juice, 3 tbsp oil (double for 4 portions) and S&P.
- Add ½ the cheese; stir well.
- Add the lettuce, baby greens, almonds and tomatoes; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken.
- Garnish with the remaining cheese. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
