2020-08-13 / test@t

Large salad with grilled chicken, vegetables and pickled cherries

Take a baguette, half-cut into 2 cm thick pieces, drizzle with olive oil, whipped with a clove of garlic, and sprinkle with grated Parmesan or mozzarella. Bake at 200 ° C for 7-10 minutes. - the baguette should be browned and the cheese should melt.

Ingredients

half cooked grilled chicken
200 g arugula or a mixture of arugula and spinach
1 medium zucchini
2 young carrots
juice and zest of 1 large orange
20 g toasted almonds
4 tbsp. l. olive oil
1 tsp. Dijon mustard and honey
200 g of large, not very sweet cherries
3 tbsp. l. balsamic vinegar
1 tbsp. l. olive oil
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Remove the seeds from the cherries with a stalk. Combine the vinegar and oil, pour over the cherries, lightly salt and pepper generously. Stir and set aside while the salad is preparing.

Step 2

Wipe the zest off the orange and squeeze the juice, salt. Cut the zucchini into small pieces and place in the orange mixture. Cut the carrots into thin slices and add to the zucchini. Leave it on for 10 minutes.

Step 3

Disassemble the chicken into small, easy-to-eat pieces, removing bones and cartilage.

Step 4

Drain the juice from the cherries and zucchini into a bowl, add the mustard, honey and remaining olive oil, beat with a fork. Stir the arugula with half of this mixture, place it on plates.

Step 5

Place vegetables, chicken and cherries on the rucola. Drizzle with the remaining dressing, sprinkle with chopped almonds.

Cooking time

20m

Servings

Catalog