Another suggestion for a simple but nutritionally rich dish!
I combined quality proteins from chicken thighs with several types of leafy salads, added winter fruits and good bacteria from water kefir. Chicken thighs contain a good amount of protein and because of the fat, they are juicier than chicken breasts.
That’s why I like to combine them with leafy salads.
Ingredients and preparation steps
For the salad
- 500 g of chicken tights filets
- olive oil
- salt
- 10 large leaves of lettuce
- 2 handfuls of rocket
- 1 small head of radicchio or ½ a larger one
- 2 tangerines
- 1 kiwi
- 100 g of feta cheese
For the sauce
- 150 ml of water kefir
- 1 orange
- two pinches of salt
- 2 teaspoons of mustard
- 2 teaspoons of honey
- 2 teaspoons of apple cider vinegar
Preparation
- Wash the fillets, put them in a deep pan, pour oil and salt. Then, cover with a lid or close with aluminum foil and bake for 1 hour.
- While the fillets are baking, make the sauce. Put all the ingredients into a blender and blend for a few minutes. Strain the mixture through a thick strainer to remove the pulp, then pour into a jar and cover with a lid.
- Wash the lettuce, rocket and radicchio, then tear into smaller pieces and place in a large bowl.
- Then add into the bowl tangerine slices cut in half and peeled kiwi, cut into rings.
- Cut the feta into small cubes.
- Let the baked fillets cool a little, then cut them into small pieces. Add to a bowl and pour the sauce over everything. Mix everything well and serve.
Enjoy the flavors!
