I was craving for a lighter dinner and low-carb dinner the other day and decided to go for a chicken salad.
Start with baking chicken fillets in oven – breast fillets (ca. 300 grams), salt, pepper and lemon juice, 20 min in 180 C.
For two you will need: Large handful of spinach leaves, large handful of lightly cooked bread beans, 2,5 dl halved and lightly roasted cherry tomatoes (roast them with the chicken), 2 tbsp walnuts, walnut oil, 100 g soft Chevre (and the 300 g chicken fillets mentioned above).
Build the salad on serving plates starting with the spinach and finishing with chicken and walnut oil. Enjoy!