Grilled chicken pastrami 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!