Chicken Salad with Spinach

Ingredients

• 200 g green beans or snake beans (frozen)
• Salt
• 1 red chili pepper
• 150 g Baby spinach
• 1 Organic Lime
• 480 g chicken breast fillet (4 chicken breast fillets)
• 2 tbsp Coconut oil
• 1 tbsp agave syrup
• 10 g coriander (0.5 bunch)
• 150 ml coconut milk
• 1 tbsp light soy sauce

Instructions

1. 1.

   Cut the beans into 3 cm long pieces and cook in boiling salted water for 5–7 minutes. Drain, rinse with cold water, and let drain. Meanwhile halve the chili pepper lengthwise, remove seeds, wash, and slice into thin strips. Wash and dry the spinach. Scrape off the lime zest, squeeze out the juice, and pat the rind dry.

2. 2.

   Pat the chicken fillets dry. Heat oil in a pan. Add the chili, lime zest, and agave syrup; sauté for 1 minute over medium heat. Add the chicken fillets and cook each side for about 6 minutes over medium heat until golden brown.

3. 3.

   Meanwhile wash coriander, pat dry, remove leaves, chop finely, and mix with coconut milk, lime juice, and soy sauce. Arrange spinach and beans on plates. Slice the chicken breast into strips, place on top, and drizzle with dressing before serving.