Californian chicken salad recipe 4743 655d07fe-80bc-4b6e-b47c-265857e718fd /media/e5mjg4g3/salade-poulet-californienne-1200-x-1200.jpg 5 ingredients 15 minutes 5 ingredients 15 minutes 8/23/2019 10:03:30 a.m. 0 0 37 4 Plats principaux Bistro Salads Raspberries
Californian chicken salad

Californian chicken salad

25
12
4
No
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
Preparation
Side-by-side mode
  • 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.

Californian chicken salad

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
Preparation
Side-by-side mode
  • 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.

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