Chicken Salad With Parmesan And Tomatoes Recipe
Are you looking for a guaranteed to turn out well Chicken Salad With Parmesan And Tomatoes recipe? I prepare this yum Chicken Salad With Parmesan And Tomatoes as an Appetizer every month or even more often. The marriage of the amazing flavors of Chicken with other ingredients is the secret to this Chicken Salad With Parmesan And Tomatoes. Believe me, just try this Chicken Salad With Parmesan And Tomatoes once, you'll love it.
Ingredients
4 chicken breast fillets
1 clove garlic, crushed
2 tblspn oil
1 lettuce, torn into bite size pieces
Freshly ground black pepper
1 tblspn chopped fresh parsley
12 cherry tomatoes, halved
30g Parmesan cheese, coarsely grated
Salt
DRESSING:-
125ml olive oil
1 tblspn white wine vinegar
1 clove garlic, crushed
2 tblspn lemon juice
1 egg york, beaten
1 tspn ancholvy paste or 2 anchovy fillets, mashed
Directions
Place the chicken fillets in a single layer in a shallow dish.
Whisk the oil, parsley and garlic in a bowl.
Add salt and pepper to taste.
Pour the mixture over the chicken.
Turn the fillets several times to coat thoroghly, cover the dish and stand at room temperature for 10 minutes.
Meanwhile, make the dressing.
Combine the anchovy paste or mashed anchvies, garlic, lemon juice, vinegar, oil and egg yolk in a screwtop jar.
Close the lid tightly and shake the dressing until well mixed.
Add salt and pepper to taste.
Arrange the lettuce, cheese and tomatoes in a salad bowl.
Heat a heavy nonstick frying pan over high heat.
Fry the chicken fillets for about 6 minutes or until tender, turning once.
Allow to cool slightly; cut into 1cm (1/2in) wide strips.
Arrange the chicken strips on the salad.
Pour over the dressing, toss gently and serve.
Whisk the oil, parsley and garlic in a bowl.
Add salt and pepper to taste.
Pour the mixture over the chicken.
Turn the fillets several times to coat thoroghly, cover the dish and stand at room temperature for 10 minutes.
Meanwhile, make the dressing.
Combine the anchovy paste or mashed anchvies, garlic, lemon juice, vinegar, oil and egg yolk in a screwtop jar.
Close the lid tightly and shake the dressing until well mixed.
Add salt and pepper to taste.
Arrange the lettuce, cheese and tomatoes in a salad bowl.
Heat a heavy nonstick frying pan over high heat.
Fry the chicken fillets for about 6 minutes or until tender, turning once.
Allow to cool slightly; cut into 1cm (1/2in) wide strips.
Arrange the chicken strips on the salad.
Pour over the dressing, toss gently and serve.
