Sue’s Salad with Grilled Chicken

This simple salad and grilled chicken recipe is optimised for maximum satiety and nutrient density.  

The chicken provides heaps of bioavailable protein along with vitamins B3, B5, B6, choline, phosphorus and selenium.  Spinach and arugula provide vitamins A and K1, folate, and potassium.  

The coriander boosts vitamin A and copper, while the other salad ingredients enrich the taste and add some crunch.  

Scorecard

Macros 

One serving provides 239 calories, 39 g of protein, 6 g of fat, and 4 g of net carbs.

Micros  

The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  

Ingredients 

SERVES 1

  • 150 g chicken breast, bashed out thin
  • 15 g spinach
  • 20 g rocket
  • 20 g fennel
  • 10 g leek
  • 1 radish
  • 1 mushroom, sliced
  • 2 cherry tomatoes, quartered
  • One sprig of cilantro/coriander leaves pulled off

Directions 

  • Heat a frypan or sandwich press to medium heat.
  • Place the chicken in the press for 6 minutes (if cooking in a frypan, 3 minutes a side), or until the chicken is cooked through. Check by cutting in half, no pink should show.
  • While the chicken is cooking, place the spinach and rocket in a salad bowl. 
  • Use a mandoline (if you have one) to thinly shave the fennel, radish and leek.  If you don’t have a mandoline, use a knife and finely slice.  Add to the salad.
  • Add the mushroom and tomato and top with the cooked chicken and cilantro leaves.

More

  • Want more amazing recipes like this that focus on satiety (feeling fuller for longer with less calories/energy) and the critical nutrients you’re probably missing? Check out our NutriBooster recipe books (including free recipe samples).
  • If you want to finally lose excess weight without hunger using a guided program, including personalised personalised satiety reports, check out the Macros Masterclass.