Grilled chicken pastrami salad

If there is such a thing as ‘breakfast of the champions‘, then this is the ‘dinner of the champions‘. Although it has a low number of calories, it is definitely going to make you enjoy the lovely taste and texture mix while filling up your stomach. Now, this is a great dinner after a good workout!

Grilled chicken pastrami salad

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Salad
Servings: 1
Calories: 350kcal

Ingredients

  • 150 g chicken pastrami
  • 100 g red kidney beans
  • 2 cherry tomatoes
  • 4 small radishes
  • 1/3 cucumber
  • 1/2 red onion
  • 35 g mung beans sprouts
  • 1 lettuce leaf
  • 1/2 lemon (juice only)
  • 1 pinch salt (or to taste)

Instructions

  • Heat up a grill pan and grill the chicken pastrami for 5 minutes on each side. Then leave to cool until the vegetables are ready.
  • Wash all vegetables that are going to be consumed skin-on.
  • Cut the cucumber into slices length-wise, take out the seeds, then dice the remaining pulp (skin-on).
  • Slice in quarters the cherry tomatoes and the radishes.
  • Peel the onion and finely slice half of it.
  • Drain the mung beans into a sieve, then pour cold water on it and let it drain completely. Do the same with the kidney beans.
  • Finely slice the lettuce leaf.
  • Slice or chop the grilled chicken pastrami.
  • Add everything to a salad bowl, season with salt to taste and the juice from half a lemon.
  • Enjoy!

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