Chicken and Snow Pea Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- salt
- peppers
- ⅜ cup olive oil
- 2 ¼ cups Snap pea
- 1 Romaine lettuce
- 1 bunch Basil
- 2 slices white Bread
- 1 egg yolk
- 2 Tbsps lemon juice
- ⅔ cup Yogurt
- ⅔ cup Parmesan
Preparation steps
1.
Wash the chicken breasts, pat dry with a paper towel and season with salt and pepper. Heat 2 tbsp oil and fry the chicken breasts for about 10 minutes, turning occasionally, until lightly browned. Take out of the pan and set aside. Trim, wash and halve the mangetout and blanch in boiling, salted water for 2-3 minutes. Drain, refresh in cold water and drain well.
2.
Wash and sort the lettuce and cut into strips.
3.
Pick the basil leaves from their stalks and chop finely. Finely grate half of the Parmesan and shave the rest. Cut the crusts off the bread and dice the bread, then fry in 2 tbsp oil until golden brown. Season lightly with salt and take out of the pan.
4.
Beat the egg yolk with the lemon juice, salt and pepper until creamy. Gradually beat in the remaining oil, adding it in a thin stream. Stir in the grated Parmesan and yoghurt and season well with salt and pepper.
5.
Slice the chicken breasts thinly lengthwise. Mix the mangetout, lettuce and basil and dress with half of the dressing. Put into dishes with the sliced chicken breast. Serve scattered with croutons and shaved Parmesan and hand the rest of the dressing separately.
