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Summer Salad

August 3, 2012 - By Karine Larose, M.Sc.

Temps de lecture 2 minutes


Add some color to your plate by trying this summer salad! You will be delighted by this refreshing mix of flavours. Perfect for dinner or supper, serve this dish to your guests on the terrace and enjoy the joys of summertime. Bon appétit!

4 servings
407 calories/ 38g carbs/ 17g fat/ 29g protein

4 (360g) chicken breasts
5 ml (1 teaspoon) olive oil
30 ml (2 tablespoon) honey
30 ml (2 tablespoon) Dijon mustard
5 ml (1 teaspoon) garlic powder
2,5 ml (½ teaspoon) curry powder
Salt and pepper, to taste
1,5 l (6 cups) baby spinach
2 peaches, pitted and cut in slices
1 red pepper, cut in slice
60 ml (¼ cup) cilantro, chopped
60 ml (¼ cup) light feta cheese
60 ml (¼ cup) sliced almonds

30 ml (2 tablespoon) olive oil
Juice from 1 lime
2,5 ml (1/2 teaspoon) curry powder
Salt and pepper, to taste

Sidedish (per person)
½ wholewheat pita, grilled

1. In a bowl, mix the chicken breasts with the olive oil, honey, Dijon mustard, garlic and curry powder, salt, and pepper.
2. In a pan, sauté the chicken breasts at middle-to-high heat (about 8 minutes for each side). Set aside.
3. While the breasts are cooking, prepare the salad. In a large bowl, mix the baby spinach, peaches, red pepper, cilantro, feta, and almonds.
4. In a small bowl, beat the ingredients for the dressing. When the salad is ready to serve, mix it thoroughly with the dressing and add the chicken strips.

By Karine Larose

Summer Salad is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2012

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