Chicken breast salad
Description
A simple dish to prepare. The original recipe called for iceberg lettuce, but I replaced it with escarole, which worked just as well. I think regular Napa cabbage or young white cabbage would also be suitable. Chicken can be substituted with turkey or duck. The salad is tasty and light, a great option for a light snack. Serve chilled.
Instructions
- 1
Step 1
1. I wash the salad and tear it into large pieces by hand. I thinly slice the Brussels sprouts. I finely chop one onion and mix it with vinegar, and slice the second onion into thin rings, then coat them in flour. I wash the parsley and chop it finely, soak the currants in warm water, and chop the nuts into large pieces.
- 2
Step 2
2. Heat a frying pan, add the nuts to the dry surface. Stirring, fry them for 2-3 minutes over medium heat.
- 3
Step 3
3. Heat a pan with olive oil, season the chicken breasts with salt and pepper, then sear them for 2-3 minutes on each side.
- 4
Step 4
4. Into the pan where I fried the chicken, I pour 2 tablespoons of water, heat for 30 seconds, then pour the resulting mixture over the onion and vinegar.
- 5
Step 5
5. I wipe the frying pan dry, heat it with olive oil, then sauté the onion in flour (literally 1 minute).
- 6
Step 6
6. To the onions in vinegar, I add 2 more tablespoons of olive oil and mix—this is the dressing. I place all the previously prepared ingredients into a bowl, add the chopped chicken, and season with salt and pepper to taste.
- 7
Step 7
7. Arrange the salad in portions and garnish with fried onion coated in flour.