Mixed salad with chicken
Here is a quick and easy salad to prepare that can serve as a complete meal.
Ingredients · Servings 4 people
- 1 unit oak leaf salad
- 4 chicken escalope units
- 80 g emmental
- handful crouton
- 1 handful of pine nuts
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 shallot
- 1 tsp mustard
- parsley
- cell
- pepper
Method · 10 min
- Wash, clean, and spin dry the oak leaf lettuce. Rinse and drain the corn. Cut the Emmental cheese into small cubes. Slice the escalopes.
- To prepare the vinaigrette: pour the oil, vinegar, mustard, salt, pepper, peeled and very finely chopped shallot, and parsley into a bowl. Whisk everything together.
- Place a bed of salad on each plate, sprinkle with corn, croutons, cheese cubes and pine nuts.
- Heat the oil in a frying pan and cook the sliced chicken or turkey for 5 to 10 minutes, season with salt and pepper, then deglaze with balsamic vinegar.
- Add the sliced meat to the plates immediately, drizzle with the sauce. Enjoy without delay.
For the chicken salad
- Emmental 80 g
- Crouton handle
- Pine nut 1 handle
- Olive oil 1 tbsp.
- Balsamic vinegar 1 tbsp.
For the sauce:
- Olive oil 4 tbsp.
- Balsamic vinegar 2 tbsp.
- Shallot 1 unit
- Mustard 1 tsp
