Chicken Salad "Pollo di Bache"
⏳ Time
25 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Chicken Salad "Pollo di Bache"
Ingredients
- Chicken fillet - 3.5 oz
- Olive Oil - 1 tablespoon
- "Tango Mix Salad Leaf Blend 'White Dacha'" - 17.6 oz
- Ocean salt - to taste
- Ground Black Pepper - to taste
- Sprouted legumes - 0.4 oz
- Sun-Dried Tomatoes - 0.4 oz
- Oranges - 1.1 oz
- Serviceberries - 17.6 oz
- Balsamic Vinegar - 1 tablespoon
- Port Sauce - to taste
Step by Step guide
Step 1
Sear the pre-prepared chicken breast fillet on both sides until fully cooked. Slice it at a 45-degree angle across into pieces 2–2.5 cm thick.
Step 2
Cut the sun-dried tomatoes into 0.5 cm strips.
Step 3
Peel the orange and cut it into segments with a knife, removing the membranes.
Step 4
To prepare the berry sauce, we will need to: in a mixing bowl, combine the olive oil and balsamic vinegar, whisking thoroughly until smooth. Add the berry sauce with the berries, salt, and pepper to the bowl with the oil and balsamic vinegar, and mix well with a spoon.
Step 5
Place the mixed salad greens in a serving bowl.
Step 6
Dress the salad mixture with berry sauce and toss to combine.
Step 7
Rinse the soybean sprouts under running water.
Step 8
Arrange the dressed salad on a plate, surround it with sliced chicken breast and orange segments, then top with bean sprouts and sprinkle with dried tomatoes.
Step 9
Drizzle with the remaining sauce, and sprinkle with sea salt and freshly ground pepper.
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