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Pot salad with chicken
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
10 min(s)
1 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Cooked and shredded chicken breast80 g
- Cherry tomatoes cut in half8 unit(s)
- Grated small carrot1 unit(s)
- Boiled Chickpeas1/3 cup
- Purple Lettuce Leaf2 unit(s)
- Iceberg Lettuce Leaf3 unit(s)
- Watercress leaves3/4 cup
- Dijon mustard1 dessert spoon
- Honey2 dessert spoon
- Olive oil1 teaspoon
- Mineral water1 teaspoon
- Grated Parmesan Cheese1 tablespoon
- Sea Salt to taste
- Ground black pepper to taste
- Start by preparing the salad dressing: mix the mustard, honey, water, olive oil, parmesan, salt and pepper until smooth.
- Put the sauce in the bottom of the pot. Then put the grated carrot.
- Then add the shredded chicken, then the tomatoes and on top of the chickpeas.
- Then add the purple lettuce leaves, watercress and iceberg lettuce. Love the leaves carefully and fix it in the pot.
- Cover the jar and keep refrigerated for up to 2 days.
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