Warm Chicken Breast Salad
Salads • European
Description
You can use almond flakes instead of whole almonds. However, in that case, there is no need to roast them in the oven.
Ingredients
- Olive Oil 5 fl oz
- Skin-On Chicken Breasts 1 piece
- Spanish onions ½ heads
- Romaine lettuce 5 oz
- Lemon ½ pieces
- Avocado 1 piece
- Dried Turkey 3 pieces
- Fresh basil leaves 6 pieces
- Almond 0 oz
- Melted Cheese 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Balsamic Vinegar 1 tablespoon
- Bacon 0 oz
Step-by-Step Guide
Step 1
Make beautiful bacon feathers - for this, you will need two baking sheets of different sizes, so that one can fit inside the other. Line the larger baking sheet with parchment paper, arrange the bacon on it, cover it with a second piece of parchment, and weigh it down with the smaller baking sheet on top. Place this "sandwich" in a preheated oven at 390°F (about 400 degrees Fahrenheit) for 10–15 minutes. The result should be firm, straight bacon crisps.
Step 2
Finely chop the onion. Rinse the romaine lettuce leaves and roughly chop them. Remove the tomatoes from the jar, let the oil drain off, and cut each slice into five pieces.
Step 3
Peel the avocado, remove the pit, cut it in half, and then slice each half into thin wedges. Drizzle the avocado with lemon juice.
Step 4
Roast the almonds in the oven until golden brown.
Step 5
Prepare the sauce by mixing 100 ml of olive oil with balsamic vinegar.
Step 6
Slice the chicken breast into 12 pieces from each fillet. Heat olive oil in a skillet and sauté the chicken in it. This will take about five minutes.
Step 7
Add finely chopped onion to the chicken and stir until it caramelizes.
Step 8
Then add the salad, almonds, tomatoes, mozzarella, and basil leaves to the skillet. Check for salt and pepper.
Step 9
Add the avocado and serve immediately, drizzled with the sauce.
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