Page 31 - A2104034 KYANI NITRO Nutrition Produktkatalog A5.indd

LUNCH Nutrition per Serving

GRAB 'N' GO Protein 19,5 g
Carbs 23 g
Fat 9 g
CHICKEN SALAD Calories 247
Makes 1 Serving
WITH KALE, PEARS, Serving Size 1 Salad
AND CITRUS HERB VINAIGRETTE

Dress up your salad with a
shot of sweet citrus-and-
thyme dressing. Dark
leafy greens, like kale, add
powerful vitamins and
minerals. We recommend
that you cook chicken
breast in bulk for easy
grab ’n’ go meals like this
one all week long. You RECIPES
can also reserve leftover
dressing for salads later in
the week.

Ingedients Dressing: Ingedients Salad:
• 1 shallot, finely chopped • 3 ounces cooked chicken
• Juice from 1 small lemon breast, chopped or shredded
• Juice from 1 large orange • 1 large handful kale (chopped
• 3 sprigs thyme, leaves removed very small) or your favorite
and chopped greens
• 2 tablespoons olive oil • ½ pear, thinly sliced
• Black pepper • ½ carrot, grated (optional)
• to ½ packet stevia (depending
on desired sweetness)

Preparation:
WHAT IS
1. Whisk together the first four ingredients for the salad dressing
(shallots through thyme). THE BALANCE?
2. Slowly whisk in olive oil until a dressing forms. This recipe has a great
3. Add freshly ground black pepper. balance of protein,
4. Taste and add as much stevia as desired. carbohydrates, and fat.
5. Combine salad ingredients, and plate.
6. Pour salad dressing over salad ingredients.

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