Made with AI
Citrus Chicken, Berry and Walnut Power Salad
35 min 599 kcal per serving Medium
Ingredients
4 Servings
- Raw skinless chicken breast750 g
- Walnut halves100 g
- Mixed blueberries and strawberries400 g
- Mixed leafy greens400 g
- Avocado flesh300 g
- Extra virgin olive oil30 ml
- Orange segments and juice250 g
- Ground turmeric5 g
- Fresh ginger10 g
- Pumpkin seeds50 g
Instructions
- 1
Separate the orange segments from the juice. Reserve the segments for assembling the salad.
- 2
Peel and finely grate the fresh ginger. In a bowl, combine the orange juice, grated ginger, ground turmeric, and 15 ml of the extra virgin olive oil.
- 3
Place the chicken breasts in the citrus mixture and coat them thoroughly. Allow the chicken to marinate for 15–30 minutes in the refrigerator.
- 4
Heat a large skillet over medium heat. Add the marinated chicken and cook for 6–8 minutes per side, depending on thickness, until golden and the center reaches an internal temperature of 74°C. Remove it from the skillet and let it rest for 5 minutes before slicing.
- 5
While the chicken cooks, toast the walnut halves and pumpkin seeds in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently. Remove them when fragrant and lightly golden.
- 6
Wash and dry the mixed leafy greens and berries. Hull and slice the strawberries, leaving the blueberries whole. Cut the avocado flesh into slices or cubes.
- 7
Place the leafy greens in a large serving bowl. Add the berries, avocado, reserved orange segments, toasted walnuts, and toasted pumpkin seeds.
- 8
