Warm chicken salad 2
Instructions
08145 WARM SALAD of CHICKEN INGREDIENTS 4 PERSONS 600 g of chicken breast, 50 g candied Citron, 50 g raisins, 50 g Walnut kernels 50 g pinenuts, lightly toasted in the oven, 50 g of carrots cooked in sweet and sour sauce, 200 g of salad novelle (pasqualina, red chicory, Endive salad), 6 tablespoons of extra virgin olive oil from Liguria, 1 teaspoon of balsamic vinegar, 3 tablespoons of lemon juice, salt, pepper, 2 quarts of chicken stock.
CASE clean the chicken breasts and cook in chicken stock, at a temperature no higher than 80ø, for 3-4 minutes.
Remove from heat and let stand for 20 minutes in the same cooking broth.
Clean and wash the lettuce.
Arrange on individual plates and add lime divided into strips, pine nuts, raisins, nuts and carrots.
In a small bowl prepare the dressing, mixing the oil with the vinegar, salt and pepper, with some seasoned the salad dishes.
Cut the chicken breasts in water and place them on individual plates, stirring over the remaining dressing.