Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 chicken breast fillet (s)
- 250 g beetroot
- 200 g spinach leaves, fresh
- 1 avocado (s)
- 1 handful walnuts
- 100 g feta cheese
- 1 tablespoon oil (lemon oil)
- 1 tablespoon basil, spice
- 3 tablespoon soy sauce
- 3 tablespoon balsamic vinegar
- salt and pepper
- Paprika powder
- Olive oil for frying
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillets into pieces and add salt, pepper and 3 tablespoons of soy sauce.
- Wash the spinach, pluck it into bite-sized pieces and place in a large bowl. Make a dressing of balsamic vinegar, salt, pepper, paprika powder, basil and lemon oil and pour over the salad.
- Then peel the avocado, remove the core and cut into small pieces. Also cut the beetroot into small pieces. Mix both carefully with the dressed spinach. Cut the sheep cheese into small pieces.
- Spread the spinach salad on two plates, spread the sheep`s cheese on top and sprinkle the walnuts on top.
- Fry the chicken breast pieces in the pan with a little olive oil and add to the salad.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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