California chicken salad
25
12
4
No
Ingredients
- 4 chicken breasts, skinless
- 15 ml (1 tablespoon) of olive oil
- 1 green lettuce
- 1 red onion, minced
- 12 yellow cherry tomatoes, sliced into halfs
- 60 ml (1/4 cup) of pistachios, roasted
- 250 ml (1 cup) of raspberries
For the marinade-vinaigrette:
- 75 ml (1/3 cup) of olive oil
- 45 ml (3 tablespoons) of lemon juice
- 30 ml (2 tablespoons) of fresh parsley, chopped
- 30 ml (2 tablespoons) of fresh dill, chopped
- 15 ml (1 tablespoon) of garlic, chopped
- 15 ml (1 tablespoon) of lemon zest
- 15 ml (1 tablespoon) of honey
- Salt and pepper up to taste
Preparation
Side-by-side mode
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In a bowl, mix ingredients for the marinade-vinaigrette.
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Set half the preparation in a sealed container and refrigerate (it will be used as a vinaigrette).
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Set the remaining preparation in a hermetic plastic bag. Add the chicken breasts and marinate in the refrigerator for 30 to 60 minutes.
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When cooking, drain the chicken breasts and throw away the remaining marinade.
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In a pan, heat oil over medium heat. Cook chicken breasts for 12 minutes, turning them over from time to time. Remove from heat. Cool down, then mince chicken breasts.
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Divide lettuce, onion, tomatoes, pistachios and raspberries into plates. Garnish with chicken slices and coat with the vinaigrette left aside earlier.
