Chicken Salad with bell peppers




45 mins


3 Servings


  • 3 Chicken breasts cut in strips
  • Morama Almond butter spread
  • 2 cups mixed white and purple cabbage (both shredded)
  • 2 cups shredded lettuce
  • 2 yellow bell peppers
  • Oregano


  • Add chicken breasts to a skillet and cook on medium heat for 5 to 7 min on one side, adjusting the heat if necessary, to obtain a nice golden crust. Flip and cook another 5 min on the other side, until golden brown and cooked through.
  • Transfer cooked chicken to a cutting board. Once it cools for 1-2 minutes, cut in strips.
  • Return the dough to the bowl and let it rest for 15 minutes.
  • Cut bell pepper in strips. Place in a hot skillet and cook until soft.
  • In a large bowl, combine white and purple cabbage along with the lettuce.
  • Arrange the salad on each plate. Add cabbage and lettuce mix as a base, then the bell pepper in strips along with the chicken.
  • Pour Morama Almond butter spread over the salad and garnish with oregano.