4 Italian zucchinis
2 chicken breasts
100g of fresh spinach (choose the tenderest leaves)
1/2 red onion
2 tablespoons of peanut butter
2 tablespoons of fresh parsley
100ml of extra virgin olive oil
Lemon juice from 1 lemon
Salt and black pepper
4 Italian zucchinis
2 chicken breasts
100g of fresh spinach (choose the tenderest leaves)
1/2 red onion
2 tablespoons of peanut butter
2 tablespoons of fresh parsley
100ml of extra virgin olive oil
Lemon juice from 1 lemon
Salt and black pepper
Slice the zucchinis and sprinkle with a pinch of salt
Season the chicken with salt and pepper, grill the breasts for 5 minutes on each side, turning only once
Let cool, cut into 0.5cm strips and reserve
Wash and dry the spinach well, slice the onions thinly
In a separate bowl, mix together the olive oil, lemon juice, and black pepper, stirring with a fork
Transfer the zucchini to a salad bowl
Add the spinach, onion, and chicken
Finally, drizzle with the olive oil dressing and sprinkle chopped parsley and toasted peanut butter on the salad.
