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Shredded Chicken & Rye Berry Salad
40 min
Total
405 Kcal
26 g protein
55 g carbs
12 g fat
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serving
42.5
g
Rye
0.25
x cup (169g)
42
g
Chicken breast, oven-roasted, ..
1
x serving 2 slices (42g)
14
g
Nuts, pecans, dry roasted, ..
0.5
x oz (28.35g)
64
g
Cottage Cheese
0.5
x cup (128g)
15
g
Spinach, raw
0.5
x cup (30g)
20
g
Cranberries, dried, sweetened
0.5
x cup (40g)
0
g
Salt, table
0.5
x dash (0.4g)
1
g
Spices, pepper, black
0.5
x tsp, ground (2.3g)
15
g
Lemon juice, raw
0.5
x fl oz (30.5g)
112
g
Water
0.5
x 1 cup (224g)
Instructions
Boil water in a deep sauce pan, add rye berries cover and cook on low heat for 30-40 minutes or until soft. Drain when cooked through.
Shred the chicken breast in small pieces with the help of fork.
Take big bowl add cooked and drained ray berries, shredded chicken, baby spinach, crumbled cheese, tossed pecan nuts, chopped cranberries, salt and pepper.
Give it a nice toss to mix all the ingredients.
Sprinkle lemon juice and serve warm.