Mixed salad with chicken and fruit

08820 FRUIT CHICKEN BREASTS with SALAD INGREDIENTS for 4 PEOPLE For the chicken: a pineapple, 500 g chicken breasts, 320 g carrots, 100 g white celery, celery sticks 2 green, 2 Orange, 2 tablespoons lemon juice, 4 tablespoons of corn oil, a spoonful of salt, a pinch of salt.

For the salad: Frisee Salad 120 g, 60 g onions, pitted olives, 100 g of canned corn, a pinch of salt.

Wash the pineapples, leaves.

Cut in half lengthwise.

Excavated the two halves of the fruit, removing the pulp with a little knife: run the task on a soup plate, in order to collect the juice.

Cut the flesh into small cubes of a cm to the side.

Rinse the chicken breasts under running water and dry it by dabbing with absorbent kitchen paper.

Remove any small bones, nerves and fat.

Cut the chicken into cubes of a cm and transfer it into a large bowl.

Decorate with pineapple juice recovered.

Let them marinate in juice 20 minutes, turning 3-4 times with two spoons.

Peel the oranges alive.

Cut into 3 mm thick slices, collecting their juice in a small bowl.

Drain the olives and corn from the liquid.

Check and scrape carrots.

Delete the hard base and the filaments from the white and green celery.

Keep aside the more tender leaves of celery.

Wash the carrots, celery and leaves in cold water, dry it by dabbing with absorbent kitchen paper.

Cut the carrots in cubes of a cm.

Slice the celery gaining 1/2 thick slices cm approx.

Remove rootlets, green part and the outer membrane to the onion.

Wash and dry; split it in two lengthwise and slice it thinly.

Remove core and leaves wasted salad, wash and dry it.

Break then the larger leaves with your hands.

Put in a basket for steaming over a pot.

Pour a quantity of enough water to touch the bottom of the basket.

Bring to a boil the water and add salt with coarse salt.

Arrange the chicken and dice of carrot and celery slices in the basket.

Cover with the lid and cook 15 minutes steam.

Pour the nuts chicken and steamed vegetables in a large bowl.

Add the diced pineapple, orange slices and celery leaves, finely chopped.

Beat with a fork in a small bowl a minute a pinch of salt, orange juice and lemon juice and corn oil.

Season the chicken with the sauce and stir gently with the help of two spoons.

Place the Endive salad in a bowl, combine the onion, olives and corn well drained and a pinch of salt; mix well.

Spread on a bed of lettuce on a serving platter and transferred to prepare with chicken and fruit.

Serve.