Chicken, lemon and almond salad

Serves four

• Chicken breast 400 g
• Radicchio 300 g
• 1 lemon
• Almonds 40 g
• 4 tbsp of extra virgin olive oil (40 g)
• 1 onion
• 1 carrot
• 1 stalk of celery
• Bay leaf
• Salt and pepper to taste

Nutritional information
Per serving: 273 Kcal

Environmental Impact

Per serving: 
452 grams CO₂ equivalence - carbon footprint
734 litres - water footprint

This recipe’s environmental sustainability level is: Good.

To eat sustainably 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 protein (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

Prepare the chicken and boil it in salted water with diced carrot, onion, celery and a bay leaf.

Serve with radicchio and dress with lemon juice, extra virgin olive oil, salt, pepper and almond flakes.

The Chef’s Advice

For an even richer taste, add flakes of mature cheese and pomegranate seeds or hazelnuts. 

Nutritional Advice

Nuts such as almonds, walnuts and hazelnuts, are packed with healthy, satiating fats.

Environmental Advice

Reduce your consumption of meat, especially red and processed meats.

White meat has an average impact of about six times lower than that of red meat. This means that you can eat white meat 2-3 times per week, but you are advised to eat red meat no more than once per week. Not only is this an environmentally sustainable approach, but it is also what’s best for us nutritionally.