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Chicken and Walnuts Served with Vegetable Crudites and Vinaigrette Dip

25 min Paleo Lunch Dairy freeGluten freeHigh proteinQuick & Easy
527
Calories
46g
Protein
29g
Fat
20g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Olive oil - 22 ml (1.5 tbsp)
  • Salt and pepper - 0.3 g (1 pinch)
  • Cucumber - 150 g
  • Dijon mustard - 2.5 g (0.5 tsp)
  • Red pepper - 180 g (0.9 whole)
  • Carrot - 140 g
  • Walnut - 10 g
  • Apple cider vinegar - 22 ml (1.5 tbsp)
  • Chicken breast, grilled - 160 g

How to make:

  1. If using chicken fillet, grill the chicken under a medium-high grill for approximately 12 minutes on each side or until cooked. Then slice the chicken. Arrange the chicken pieces and walnut on a plate
  2. In a small bowl combine the olive oil, vinegar and dijon mustard and whisk with a fork until it is thick
  3. Add salt and pepper and place the small bowl on the serving plate along with the cucumber, carrot and red pepper cut into batons and the chicken and walnut. Serve
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