Chicken salad with green beans and Korean-style carrots
A source of protein and fiber, this salad helps maintain muscle mass and improve digestion. The vibrant taste of carrots and the freshness of lemon make it an appetizing and refreshing choice for healthy eating.
Roman Klymenko
15 years on low-carb nutrition
Season the chicken (200 g) with salt and pepper and let it sit at room temperature for 30 minutes.
Sauté the chicken in a pan with a small amount of oil until cooked through, about 8-10 minutes, turning occasionally. You can also cook it in an air fryer at 200 °C for about 20 minutes. Let the chicken cool and shred it into long strands using your hands.
Boil or quickly blanch the green beans (200 g) until tender, then cool. If the pods are long, cut them into convenient pieces.
In a small jar, combine olive oil (45 g), lemon juice (15 g), Dijon mustard (7 g), ground coriander, salt, and black pepper. Close the jar and shake well until you have a smooth emulsion.
In a salad bowl, combine the chicken, green beans, sugar-free Korean-style grated carrots (300 g), sliced tomato (200 g), and chopped parsley (10 g).
Dress the salad, gently mix, and let it sit for 10-15 minutes before serving.
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