Fresh Season Salad*
(for 4 people)
( *by Chef Lautaro Marche )
- 4skinless chicken breast halves
- ½ chopped celery stalk
-6 leaves of red leaf lettuce
-1 red apple, peeled and diced (add lemon juice so that it does not get dark)
-2 boiled eggs
-100 g mayonnaise
-1/2 lemon juice
-1 slice of sliced bread
-50 g olive oil
-salt and pepper to taste
1- Seal the chicken breast halves and cook them until browned. Add salt to taste.
2-Boil the eggs for 13 minutes (time from cold water) and cut them in small dices. Set aside.
3-To prepare the salad, place the lettuce leaves ( whole) in a salad bowl, then the chicken breast cut into thin strips, the eggs, the apple dices and the celery stalk cut in thin julienne. Dress with the mayonnaise and finish with croutons made from the sliced bread, cut in dices and fried lightly in olive oil.
It can be decorated with mint leaves and yellow cherry tomatoes.
*NUTRITIONAL VALUE PER SERVING*
Carbohydrates 10.4 g
Protein 36.9 g
Fat 39.3 g
Fiber 1 g
Sodium 399 mg
Besides, it provides:
*Aproximate values estimated from a basis of 150 g of breast fillet per serving, without added salt. If added, the quantity of sodium will depend on the amount added in the preparationción.*
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