Chicken Salad with Watercress

Watercress is a good antioxidant; a cup of watercress has only four calories. Watercress is rich in vitamins and iron, making this meal a good choice if you care about your health and the health of your loved ones.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Meat, chicken, breasts

  • 2 piece Sweet potato, unpeeled, fresh

  • 1 piece Onion, raw

  • 2 piece Bell pepper, red, fresh

  • 500 g Cherry, fresh

  • 5 spoon Oil, olive

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 1 piece Lemon, fresh, without shell

Steps

  1. Separate the chicken breasts from the bone, wash, and dry with a paper towel. Cut them into smaller cubes, then place a pan on the stove. Pour olive oil (3 tablespoons) into the pan, heat it, and add the meat cubes. Cook the meat evenly on all sides by stirring or shaking the pan, season with salt and pepper. Once the meat turns golden brown, transfer it to a plate lined with a paper towel.

  2. Wash the cucumber and cut it into thin slices. Wash and dry the watercress. Wash the peppers, clean them (remove the seeds), and cut them into thin strips. Peel the onion, cut it in half, and slice it into thin, elongated strips. Place all the vegetables in a large bowl, season with salt, and drizzle with olive oil. Squeeze the lemon and pour the juice over the vegetables, then mix everything well.

  3. Evenly distribute the vegetables on larger plates. Arrange them into a sort of bed, on which you place the meat pieces. Serve the prepared salad.

Nutrition Information (Per 100g)

  • Calories: 80.77 kcal
  • Fat: 4.63 g
    • Saturated Fat: 0.75 g
  • Carbohydrates: 3.5 g
    • Sugars: 2.05 g
  • Protein: 4.9 g
  • Fiber: 0.59 g

Advice

The salad can also be seasoned with fresh basil, lemon balm, or oregano leaves. If you dont have watercress, you can use young spinach leaves, green lettuce, or arugula. The salad can also be served without seasoning. Arrange all the vegetables on plates, top with the roasted chicken pieces, and serve the salad with salt, pepper, olive oil, and lemon wedges. If using an older cucumber, peel it beforehand.