Warm Chicken And Avocado Salad Recipe
Ingredients
| Sunflower seeds | 1 Tablespoon | |
| Olive oil | 2 Teaspoon | |
| 4 skinless, chicken breasts, each sliced into 8 pieces | ||
| Fine green beans | 175 Gram, trimmed | |
| Blue cheese | 25 Gram | |
| 100 g low-fat fromage frais | ||
| Skimmed milk | 2 Tablespoon | |
| 1 romaine lettuce, trimmed and roughly sliced | ||
| Radishes | 1 Bunch (100gm), trimmed | |
| 1 small ripe avocado, stoned, peeled and sliced | ||
Directions
GETTING READY
1. In a nonstick pan, broil the sunflower seeds over a high flame for 1-2 minutes until well toasted.
2. Tip them into a small bowl and set aside.
MAKING
3. In a nonstick skillet, heat oil over a high flame.
4. Add the chicken and sauté for 5 to 6 minutes until evenly browned and tender.
5. Take pan off the heat and set aside.
6. In a saucepan, boil water and blanch the green beans for 4 minutes until tender-crisp.
7. Drain in a colander and refresh under cold water.
8. To make the dressing, crumble the blue cheese in a bowl.
9. Combine cheese with fromage frais and milk and whisk into a smooth consistency sauce.
10. Season it with black pepper to taste.
SERVING
11. In a large salad bowl, toss all the vegetables, chicken, beans and sunflower seeds.
12. Divide on 4 plates
13. Pour the dressing over the salad.
14. Serve warm.
1. In a nonstick pan, broil the sunflower seeds over a high flame for 1-2 minutes until well toasted.
2. Tip them into a small bowl and set aside.
MAKING
3. In a nonstick skillet, heat oil over a high flame.
4. Add the chicken and sauté for 5 to 6 minutes until evenly browned and tender.
5. Take pan off the heat and set aside.
6. In a saucepan, boil water and blanch the green beans for 4 minutes until tender-crisp.
7. Drain in a colander and refresh under cold water.
8. To make the dressing, crumble the blue cheese in a bowl.
9. Combine cheese with fromage frais and milk and whisk into a smooth consistency sauce.
10. Season it with black pepper to taste.
SERVING
11. In a large salad bowl, toss all the vegetables, chicken, beans and sunflower seeds.
12. Divide on 4 plates
13. Pour the dressing over the salad.
14. Serve warm.
Chef
