Low-calorie salad with chicken breast and citrus dressing
4 servings
20 minutes
This low-calorie salad with chicken breast and citrus dressing is a true embodiment of lightness and freshness. Inspired by European cuisine, it combines the airy texture of iceberg lettuce, the tenderness of baked chicken, and the rich tones of avocado. Cherry tomatoes add juiciness to the dish, while sesame adds a light nutty note. A spicy dressing made from rice vinegar, freshly squeezed grapefruit juice, and soy sauce gives this salad a special charm — it harmoniously highlights the flavor of each ingredient. Crispy rye crackers complete the composition by adding textural variety. An ideal choice for a light dinner or healthy snack, this salad is not only nutritious but also wonderfully refreshing.
1
Wash the salad, dry it, and tear it by hand.
- Iceberg lettuce: 250 g
2
Slice the baked chicken breast into small pieces and sprinkle with a little pepper.
- Chicken breast fillet: 400 g
- Ground cayenne pepper: to taste
3
Wash the tomatoes and cut them into 2 or 4 pieces (depending on size).
- Cherry tomatoes: 250 g
4
Peel the ripe avocado and cut it into cubes.
- Avocado: 1 piece
5
Mix all the ingredients except for the crackers.
- Iceberg lettuce: 250 g
- Chicken breast fillet: 400 g
- Cherry tomatoes: 250 g
- Avocado: 1 piece
6
Add rice vinegar, 2 teaspoons of grapefruit juice (squeeze a few wedges), and soy sauce, then sprinkle the salad with sesame.
- Rice vinegar: 3 teaspoons
- Freshly squeezed grapefruit juice: 2 tablespoons
- Soy sauce: 3 teaspoons
- Sesame seeds: 1 tablespoon
7
Break the crackers into small pieces by hand and place them on top.
- Rye crispbread: 6 pieces
