CHICKEN SUMMER SALAD

INGREDIENTS

I love salads, especially when it’s hot outside. My top tip is to cook a large batch of chicken breasts and keep them in the refrigerator for quick additions to salad.
— MARIE GUERLAIN
  • 2 chicken breasts

  • 2 handfuls of spinach or mixed lettuce leaves

  • 4 cherry tomatoes cut in half (or sun-dried tomatoes in water, not oil)

  • 1 avocado

  • 4 chive stocks, chopped

  • 1 tablespoon seeds or chopped nuts (flaxseed, pumpkin, pine, walnut or almonds work well)

  • Zest and juice from one lemon

  • 1-2 tablespoons olive oil

  • Pepper to taste

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METHOD

  • Heat your Ondine casserole pan, add a little olive oil, then add your chicken and cook thoroughly

  • Meanwhile, wash the spinach or lettuce and add to a large bowl

  • Add chives and seeds

  • Add tomatoes and avocado

  • Drizzle with olive oil and mix

  • Add lemon zest and lemon juice

  • Top with chicken and serve

Watch the video.