Chicken salad with spinach and Gruyere cheese
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 404, total fat 22 G., saturated fats 5 G., proteins 28 G., carbohydrates 26 G., fiber 8 G., cholesterol 65 mg, sodium 461 mg, sugar G.
Calories 404, total fat 22 G., saturated fats 5 G., proteins 28 G., carbohydrates 26 G., fiber 8 G., cholesterol 65 mg, sodium 461 mg, sugar G.
Chicken salad with spinach and Gruyere cheese - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pack chicken breast fillet (approximately 340 g), cut in half lengthwise
- 1/4 cup grated Gruyere cheese, or Parmesan
- 1 pear, cored and thinly sliced
- 1/3 cup dried cranberries
- 2 tsp English mustard, or any whole grain mustard
- 8 cups baby spinach (about 140 g)
- 4 endive leaves, cut crosswise into wedges
- 1/3 cup toasted almonds, crushed
- 3.5 tbsp. l. olive oil
- 1 tbsp. apple cider vinegar
- 1 tbsp fresh lemon juice
- Salt, freshly ground pepper
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Recipes with similar ingredients: chicken, cheese, spinach, pears, cranberry, salad, endive salad, Gruyere cheese, almond, nuts, mustard, mustard seed
Cooking the dish according to the recipe:
- In a preheated skillet, fry the chicken breast in 1/2 tablespoon of olive oil until golden brown, 4-5 minutes per side. Let cool, then slice thinly.
- Meanwhile, prepare the cranberry vinegar: In a microwave-safe bowl, combine the cranberries, apple cider vinegar, and 1 tablespoon of boiling water. Cover and microwave on high for 45 seconds, until the cranberries are completely softened. Let cool.
- Prepare the salad dressing: In a salad bowl, combine cranberry vinegar, lemon juice, mustard, 1/2 teaspoon salt, and pepper. Pour in 3 tablespoons olive oil and whisk. Add the chicken, spinach, endive, almonds, pear, and half the cheese, season with salt and pepper to taste, and shake.
- Divide into portions and sprinkle with remaining cheese.
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