Warm planted.chicken salad

Next level

30

minutes

For

2

servings

To the cook

This goes in

  • 200 g planted.chicken
  • ¼ bunch basil
  • ½ bunch chervil
  • ¼ bunch tarragon
  • 30 g almond powder
  • 100 g rapeseed oil
  • 2 tablespoons white balsamic vinegar
  • 1 pinch of salt
  • 1 pinch of pepper
  • some olive oil

Lettuce

Ingredients

  • 1 piece of beetroot (boiled and peeled)
  • 100 g chickpeas
  • 2 handful of baby spinach
  • ¼ Bread
  • 6 mango slices (dried) 
  • ¼ bunch tarragon

Ingredients

Preparation

  1. Green pesto marinade: Mix rapeseed oil with basil, chervil, tarragon, almond powder and salt. Add a little white balsamic vinegar and black pepper. The marinade does not need to be thick.
  2. Salad: Grate the beetroot and cut the mango into large pieces. Wash and drain the spinach leaves. Put everything in a large bowl.
  3. Crush some bread by hand. Fry in olive oil until the bread becomes croutons.
  4. Place the croutons on kitchen roll to allow the oil to drip off. Sprinkle with salt.
  5. Chicken: In a frying pan, fry the planted.chicken with a little oil and salt until it turns a golden color. Add the chickpeas and fry for another minute.
  6. Add the planted.chicken and the chickpeas to the bowl, add the green pesto and mix everything together. Garnish with croutons and some fresh tarragon.

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