Lamb’s lettuce with grilled chicken and parmesan dressing (traditional & Thermomix method)

I think it’s common knowledge by now that I really love to eat a big salad when it gets warmer outside and the sun is shining.

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There are quite a few salads on the blog by now, here is another one that I absolutely enjoy! I think when you see the ingredient list, you will understand my enthusiasm, and if you even try the salad, I think you will share the enthusiasm too!

TO THE SHOP

Recipe

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Ingredients for 4

  • For the Parmesan vinaigrette
  • 1 small shallot
  • 3 tbsp olive oil
  • 2 tbsp white balsamic vinegar (Condimento Bianco)
  • 50 g yoghurt
  • 50 ml vegetable stock (water+1 tsp vegetable stock cube)
  • 1 tsp mustard
  • 40 g freshly grated parmesan
  • a little sugar
  • a little salt and pepper
  • For the salad
  • 80 g pine nuts
  • 1 pomegranate
  • 300 g cherry tomatoes, halved
  • 400 g chicken breast
  • Salt, pepper
  • paprika powder
  • 400 g lamb’s lettuce
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For the dressing, put the shallot, oil, balsamic vinegar, yoghurt, stock and mustard in a large bowl and blend. Stir in the Parmesan cheese and season with sugar, salt and pepper. Pour into a jar and place in the fridge, this will make the vinaigrette firmer.

Roast the pine nuts in a pan without adding any fat until golden brown, then remove and leave to cool. Cut the pomegranate into quarters and remove the seeds.

Season the chicken with salt, pepper and paprika and fry in 2 tbsp olive oil in a pan until golden brown. Cut into pieces.

Mix the lettuce, chicken breast, cherry tomatoes, pomegranate and pine nuts and toss with the Parmesan vinaigrette and serve immediately.

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