Californian chicken salad

Name: Californian chicken salad
Prep time: 37 min
Cook time: 12 min
Yield: 4
Cuisine: Plats principaux
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

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Author: 5 ingredients 15 minutes

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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

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.