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Salads
Light Chicken and Pepper Salad
A hearty and vibrant salad combining tender chicken breast, roasted bell peppers, and mini mozzarella balls, tossed in a simple olive oil and lemon juice dressing.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Boil the chicken breast in salted water, then shred it into fibers.
2
Roast the bell peppers in the oven at 180°C (350°F) for about 30 minutes, peel off the skins, and slice them.
3
Slice the red onion into half-rings, cut the cherry tomatoes in half, and lightly crush the nuts.
4
Combine the chicken, peppers, cherry tomatoes, mozzarella, salad greens, onion, and nuts in a large salad bowl.
5
Drizzle with lemon juice and olive oil, and add balsamic glaze if desired.
6
Season with salt and pepper, then toss gently to combine.
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