Salad in a glass jar with chicken and curry dressing
Layer the colourful salad with chicken and curry dressing in a glass jar: The result not only looks stunning, but is also great for on the go.
Preparation
- Mix the ingredients for the dressing together well, season with salt and loosen with a little water if necessary. Set aside.
- Prepare the salad ingredients: Wash the vegetables and lettuce. Tear the lettuce into pieces, cut the mini bell peppers into strips, halve the cherry tomatoes and slice the spring onion into rings. Cut the cooked chicken breast into strips.
- Once the fresh ingredients are prepared, it is time to assemble the salad. The order in which the individual components are added is very important to stop the salad becoming mushy.
Start by adding the curry dressing to a glass container with a tight-fitting lid. Then layer the ingredients in the following order: spring onions, chickpeas, mini bell peppers, chicken, cherry tomatoes, romaine lettuce, and finally, the roasted seeds.
General rule for layering the ingredients:
Always add the dressing to the jar first. Then add crisp and hardy vegetables. The next layer is the protein (chicken, tuna, tofu, etc. as desired) and last come the delicate vegetables, lettuce and roasted seeds.
Nutritional values per serving
2201
kj
524
kcal
33
protein g
28.5
carbohydrates g
29
fat g
Ingredients for 1 serving
For the salad
| 1 | Romaine lettuce (small) |
| 2 | Mini bell peppers, different colours |
| 5 | Cherry tomatoes |
| 1 | Spring onion |
| 65 g | Tinned chickpeas, drained |
| 75 g | Chicken breast, cooked |
| 1 tbsp | Salad seed mix, roasted |
For the curry dressing
| 40 g | Yoghurt |
| 20 ml | Cider vinegar |
| 20 ml | Olive oil |
| 1 1/2 tsp | Hermesetas Granulated |
| 1 tsp | Mustard |
| 1 tsp | Curry powder |
| 1/2 tsp | Salt |
