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Salad with chicken in bay leaf sauce
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
2 servings
Rosangela Pedroso
@ropedroso- Ingredients
- Recipe
- Lettuce (or mixed leaves)1 unit(s)
- cherry tomato10 unit(s)
- Carrots in “ribbons”50 g
- Alcohol Vinegar50 ml
- Olive oil50 ml
- Honey1 tablespoon
- Laurel Powder1 teaspoon
- Salt to taste
- Chicken fillet2 unit(s)
- Squeezed lemon1 unit(s)
- Butter1 tablespoon
- Roasted Pumpkin Seeds2 tablespoon
- Place the chicken in a refractory, add water to cover (without exaggeration), add the lemon and a little salt. Leave to marinate for 30 minutes. Remove from water, dry and cook in butter until golden, but do not let dry. Add water to moisten. Don't let it crust over. Reserve.
- If serving in individual portions, assemble 2 plates by dividing the ingredients. Arrange the leaves, tomatoes, carrot ribbons (made with the peeler or mandolin) and the chicken already cut into strips.
- In a bowl, mix the vinegar, oil, honey, bay leaf and salt. Pour over the assembled salad and finish with the seeds.
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