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.
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