Chicken, apple and radicchio salad
A light and sustainable meal.
The combination of white meat, cereals, fruit and vegetables makes this a complete, tasty and sustainable recipe.
Recipe created by the Human Nutrition Unit - Dept. of Food and Drug, University of Parma based on an idea from Dr and chef Giuseppe Di Pede.
Serves four
- Chicken breast – 400 g (about two and a half breasts)
- Fresh radicchio (or chicory) – 400 g
- Golden Delicious apples - 2 apples
- Wholemeal sliced bread – 100 g (4 slices)
- Extra virgin olive oil 4 ml (4 tbsp)
- Juice of half a lemon
- Salt to taste
Nutritional information
Per serving: 291 Kcal
Environmental Impact
Per serving:
477 grams CO2 equivalence - carbon footprint
644 litres - water footprint
This recipe’s environmental sustainability level is: Good.
To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Cut the chicken breasts into strips and sear on a very hot non-stick griddle.
In the meantime, wash and dry the radicchio leaves and cut them up roughly.
Place the radicchio in a bowl together with the well washed apple cut into chunks (don’t peel it) and the seared chicken breast and dress with extra virgin olive oil, salt and lemon juice.
Toast chunks of the wholemeal sliced bread in a pan, and add to the bowl.
The Chef’s Advice
To make this salad even more tasty add fresh finely sliced fennel.
Nutritional Advice
Apple peel is an excellent source of nutrients. Don’t throw it away, it’s a waste!
Environmental Advice
Eat vegetables, fresh and dried fruit, pulses and whole grains.
This salad is an excellent filling and sustainable meal because it uses white meat together with vegetables, fruit and grains.
