
By Kristy Andrlová
Chicken Salad with Balsamic and Bean Sprouts.
4 steps
Prep:15minCook:15min
Updated at: Thu, 30 Jan 2025 13:10:30 GMT
Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories540.1 kcal (27%)
Total Fat32 g (46%)
Carbs34.3 g (13%)
Sugars10.3 g (11%)
Protein30.9 g (62%)
Sodium871.7 mg (44%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Prepare the Chicken: Slice the chicken breast into thin steaks. Season with salt and pepper. Heat a skillet over medium heat, add 1 tablespoon butter, and cook the chicken for 4-5 minutes per side, or until golden brown and fully cooked. Set aside to rest.




Step 2
Make the Garlic Croutons: Cut the rye bread into small cubes. Melt butter in a skillet over medium heat. Add the sliced garlic and bread cubes. Cook, stirring frequently, until the bread is golden and crisp, and the garlic is fragrant. Remove from heat.



Step 3
Prepare the Salad: In a large bowl, combine the mixed salad greens, bean sprouts, and sliced tomatoes. Drizzle with balsamic vinegar, 1 tablespoon olive oil, salt and pepper. Toss gently to coat.







Step 4
Assemble the Dish: Slice the cooked chicken into strips. Arrange the salad on plates or a serving dish. Top with the chicken strips, garlic croutons, and any remaining dressing from the bowl.
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