Chicken salad with oranges and bananas
An energy-rich salad for lunch that’s easy to pack in the lunch box!
Preparation
-
Step 1
Cook the escalopes for 8 to 10 minutes in a steam oven at 100°C (depending on thickness) or in a frying pan with a little fat.
Let them cool.
Wash the lamb’s lettuce, spin it dry and toss it with the vinaigrette.
Peel the oranges down to the flesh and lift out the segments, peel the bananas and cut them into rounds.
Arrange everything in the salad bowl or on plates.
In a small frying pan, dry-toast the almonds (no fat — careful, it goes very quickly) and scatter them over the salad.
Nutritional values
per serving
Recipe for 1 person
Calories
1 536
kcal
Protein
185,2
grams
Carbohydrates
40
grams
Fat
65,8
grams
Fibre
7,5
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
