Chicken salad with baby spinach, pears and almonds

Serves four

• Chicken breast – 400 g
• Spinach – 200 g
• Celery – 300 g
• Pears (peeled) – 150 g
• Almond flakes – 30 g
• Extra virgin olive oil – 4 tbsp
• Salt to taste

Nutritional information
Per serving: 326 Kcal

Environmental Impact

Per serving: 
466 grams CO₂ equivalence - carbon footprint
730 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

Boil the chicken, leave it to cool and cut into strips.

Wash the spinach, finely slice the celery heart (eliminating the outer stalks) and cut the peeled pears into slices.

Put all the ingredients into a salad bowl, add the chicken strips and the almond flakes and dress with a drizzle of extra virgin olive oil and a pinch of salt.

The Chef’s Advice

An excellent quick, tasty fridge emptier, ideal for a fresh meal on a hot summer day.  

Nutritional Advice

This dish is a way of getting proteins – with the help of the chicken – as well as the valuable essential plant-based fatty acids our bodies always need, especially in summer.

Environmental Advice

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

The key ingredient in this dish is the chicken breast. Did you know that the environmental impact of 1 kg of chicken is nearly 10 times lower than that of beef and lamb? This means that you can eat white meat 2 or 3 times a week but it is recommended that you don’t eat red meat more than once a week.