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Primaflor chicken salad with vinaigrette



Ingredients (2 people)

Chicken salad

  • Olive oil 10 ml
  • Frisée endive 100 gr
  • Iceberg lettuce 300 gr
  • Chicken 200 gr
  • Skinless turkey fillet 100 gr
  • White bread 100 gr

Vinaigrette

  • Olive oil 100 ml
  • Vinegar 30 ml
Difficulty: Medium
Preparation time: 34 min.
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Method

Chicken salad

  • Wash the lettuces in plenty of water and drain.
  • Cook the chicken in a pan for 8 minutes and set aside.
  • Cut the bread into slices and sauté in a frying pan until crisp and golden.
  • Slice the turkey into strips and cook in a pan for 10 minutes.
  • Remove the stem from the frisée endive leaves and set aside.
  • Add the vinaigrette.

What you'll need

  1. 20 cm saucepan
  2. Sharp knife
  3. Slotted spoon
  4. Chopping board
  5. Blender
  6. Wok

Preparation

  1. Place the iceberg lettuce on the serving plate.
  2. Add the fried bread and set aside.

Serving

  1. Place the turkey strips over the fried bread.
  2. Add the chicken on top.
  3. Finish with the diced chicken.
  4. Drizzle over the dressing.
  5. Decorate with the frisée endive to give a burst of colour.

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