Hi!
The season for light dinners is not over yet. How about a quick Salad with Chicken and Herbs? A classic but oh-so-tasty, light, and quick to make, and on top of that, very colorful.
Ingredients:
- 2 Chicken breasts (choose better quality meat)
- 4 twigs Fresh Oregano (I have herbs sown in a pot)
- 4 twigs Common marjoram
- 6 twigs Fresh basil
- 2 sprigs Fresh rosemary
- Garlic Chives (as much as you like)
- Sprouts (whatever you like)
- Pumpkin seeds
- salt, pepper, red pepper,
- 1 Red onion
- Romaine lettuce
- Cherry tomatoes (from my garden)
- Cottage cheese.
Instructions:
Wash the chicken. Wash and dry the herbs. Chop them but do not crush them to prevent them from releasing their juices.
Then pour all the chopped herbs into a bowl (except rosemary, use them whole, just peel them from the sprigs) and spices: salt, pepper, red pepper (not too much). Grease the breasts in a heated frying pan (not too hot, burner setting 6 is ideal), with a little olive oil or clarified butter.
It will take about 14 minutes, but it will be very juicy (depending on the type of breast you have, if it is larger, it will need more time.
You can also put it in the oven covered with fat-free paper for a maximum of 20 minutes at 180 degrees. I prefer the first option in this dish.
In the meantime, in a small bowl, add 10 tablespoons of olive oil, diced red onion, lime juice, a pinch of salt and pepper, and garlic chives. I’ll mix everything together.
Wash the romaine lettuce and tear it into a bowl, scatter the chery tomatoes cut in half, the sprouts, the chicken breast cut into any pieces, a few teaspoons of cottage cheese and pour the whole thing with olive oil and lime dip and sprinkle with pumpkin seeds.
Enjoy !
