Lamb's Lettuce with Chicken Breast TagliatelleTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 10 minutes
Cooking time: None
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:106.3 kcal
Proteins:5.1 g
Fats:3.4 g
Carbohydrate:12.6 g
Fibers:3.7 g
Sugar:6.6 g
Cholesterol:8.3 mg
Sodium:724.4 mg
Calcium:19.8 mg
Energy:380 kcal
Proteins:18.3 g
Fats:12 g
Carbohydrate:45 g
Fibers:13.3 g
Sugar:23.5 g
Cholesterol:29.6 mg
Sodium:2589.5 mg
Calcium:70.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
small basket of mache (lamb's lettuce)
2
pan cooked or roasted chicken breasts
60
ml
canned corn
6
confit tomatoes in oil
1
carrot
100
g
white mushrooms
45
ml
olive oil
15
ml
finely chopped dried tomato
15
ml
balsamic vinegar
15
ml
chopped chives
salt and pepper
METHOD
- Cut the chicken breast into thin strips.
- Wash, pick over and dry the lamb's lettuce. Cut the carrot into thin matchsticks and the confit tomatoes into small dice. Slice the mushrooms thinly.
- In a salad bowl, combine the lamb's lettuce and the vegetables as well as all the other ingredients.
Vinaigrette
- Combine the finely diced dried tomato with the vinegar. Season with salt and pepper and add the olive oil and chopped chives.
- Just before serving, pour the vinaigrette over the salad and toss gently.
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Collaboration: Canetti Conseil. Photo: Julie Mechali. Styling: Isabelle Guerre
