Green Mixed Salad with Grapefruit Fillet, Grilled Chicken Breast, and Herb Yogurt Sauce on Puff Pastry
⏳ Time
45 minutes
🥕 Ingredients
15
🍽️ Servings
3
Description
Recipe taken from the book 'Taste Geography. Latvia' by John Smith
Ingredients
- Puff Pastry - 1 piece
- Mixed salad greens - 7.1 oz
- Grapefruits - 1 piece
- Skin-On Chicken Breasts - 3.5 oz
- 10% cream - 2 fl oz
- Dijon Mustard - 2 teaspoons
- Ground Black Pepper - to taste
- Salt - to taste
- Basil - 3.5 oz
- Olive Oil - 7 fl oz
- Parmesan Cheese - 1.4 oz
- Garlic - 3 cloves
- Natural Yogurt - 7.1 oz
- Mint - 0.4 oz
- Dill - 0.7 oz
Step by Step guide
Step 1
Thaw the pastry at room temperature, cut into two equal rectangles.
Step 2
Bake at 356°F for 10–15 minutes until done. Optionally, you can make an indentation in the pastry for the salad.
Step 3
Cut the chicken breast into pieces, grill until cooked, and lightly simmer in cream and mustard. Season with salt and pepper.
Step 4
Peel the grapefruit and separate into segments.
Step 5
For the pesto sauce, blend together basil, olive oil, Parmesan, 2 cloves of garlic, salt, and pepper in a blender.
Step 6
Dress the mixed salad with the pesto sauce.
Step 7
For the yogurt sauce, blend together Greek yogurt, 10 g of mint, 1 clove of garlic, and dill in a blender.
Step 8
To serve, layer the yogurt sauce, mixed salad, grapefruit segments, and chicken breast on the pastry.
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