Ingredients

• 100 grams prawns (I used frozen)
• 100 grams chicken breast, cooked
• 50 grams white beans (I used canned)
• Salad mix (a fist of raw spinach and romain salad. Use whatever greens you have on hand)
• 1/2 cucumber, chopped
• 1 tomato, roughly chopped
• A few drops of honey
• 1 teaspoon pumpkin seeds
• 1 teaspoon sunflower seeds
• 1 teaspoon raw sesame seeds
• 1 teaspoon raw unsalted cashew nuts
• 1 teaspoon balsamic vinegar
• 1 teaspoon olive oil
• 1 teaspoon white wine vinegar
• A pinch of cayenne pepper and salt

Prep Instructions

Prawns

1. Heat up a drop of olive oil in a medium size pan.
2. Add shrimps, season with salt and cayenne pepper. Touch with a bit of honey slightly glazing them.
3. Sauté for 5-10 minutes until nicely browned and set aside.

Chicken breast

1. Place 1-2 chicken breast in a medium pot filled with water and cook on medium heat for 25 minutes. Set aside when done and let it cool down.

Salad

1. Place roughly chopped salad mix and the remaining veggies in a lunch box or a bigger plate.
2. Top with beans, prawns and shredded chicken.
3. Splash it all with olive oil, vinegar and balsamic vinegar sauce.
4. Top all with the seeds of pumpkin, sunflower and add cashews.
5. Season with a pinch of cayenne pepper and salt to taste.

Nutrition Facts & Tips