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Californian chicken salad

Author: 5/15
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Salade de poulet à la californienne
Preparation 25
Baking 12
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 4 skinless chicken breasts
  • 15 ml (1 tablespoon) of olive oil
  • 1 green lettuce
  • 1 minced red onion
  • 12 yellow cherry tomatoes sliced into halfs
  • 60 ml (1/4 cup) of roasted pistachios
  • 250 ml (1 cup) of raspberries
  • For the marinade-viaigrette :
  • 80 ml (1/3 cup) of olive oil
  • 45 ml (3 tablespoons) of lemon juice
  • 30 ml (2 tablespoons) of fresh chopped parsley
  • 30 ml (2 tablespoons) of fresh chopped dill
  • 15 ml (1 tablespoon) of chopped garlic
  • 15 ml (1 tablespoon) of lemon zest
  • 15 ml (1 tablespoon) of honey
  • Salt and pepper up to taste
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Preparation

  • In a bowl, mix ingredients for the marinade-vinaigrette.
  • Set half the preparation in a sealed container and refrigerate (will be use as vinaigrette).
  • Set remaining preparation in an hermetic plastic bag. Add chicken breasts and marinate in the refrigerator for 30 to 60 minutes.
  • When cooking, drain chicken breasts and throw the remaining marinade.
  • In a pan, heat oil at medium heat. Cook chicken breasts 12 minutes while turning over from time to time. Remove from heat. Cool down then mince chicken breasts.
  • Divide lettuce, onion, tomatoes, pistachios and raspberries into plates. Garnish with chicken slices and coat with the vinaigrette left aside earlier.

Chef's notes