Iceberg Salad with Grilled Chicken Breast

Although most of the recipes we offer are plant-based, many people like to consume food that is of animal origin. We always recommend fish and poultry. Chicken goes great with avocado; in this recipe, we combined it with black beans, spinach and Iceberg salad. This salad will provide sufficient protein and nutrients that will give you the energy you need for your day. Try it out!



1 spring onion, finely chopped

1 smaller spicy pepper, finely chopped

100 g grilled chicken breast, sliced in sticks

100 g Iceberg salad

50 g baby spinach

50 g sweet corn, cooked

½ cup black beans, cooked

5 cherry tomatoes

2 tbsp onion, finely chopped

½ big avocado, diced


Dressing Ingredients:

3 tbsp raw cashews

½ cup pumpkin seeds

2 tbsp freshly squeezed lime or lemon juice

¼ – ½ garlic clove, minced

¼ + ⅛ Himalayan salt

¾ cup + 1 tbsp unsweetened almond milk

½ – 1 tsp Dijon mustard

½ – 1 tsp tabasco sauce as preferred

Salad Preparation:

Mix chipotle dressing and spring onions in one bowl. Grill the chicken, each side for about 5 minutes. Remove from the stove. Put Iceberg salad, spinach, corn, black beans, cherry tomatoes, onion and avocado in a big bowl. Place the chicken on top. Add the dressing as much as you like


Dressing Preparation:

Blend all the ingredients until the consistency is completely smooth, adding if necessary more milk or water. Make the dressing before the salad and keep it in the fridge for one hour or more before serving.