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recette, facile, salade, poulet, avocat, tomates

GRILLED CHICKEN SALAD, AVOCADO, BOCCONCINI AND BALSAMIC VINAIGRETTE

Ingredients:

- 2 chicken breasts
- 2 avocados
- About 20 cherry tomatoes cut in 2
- 6 romaine lettuce leaves
- 1/3 cup balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp Firebarns Original
- 1 tbsp finely chopped garlic
- 1 tbsp herbes de Provence
- 200 g bocconcini pearls
- Salt and pepper to taste

Preparation:

- In a bowl, combine the balsamic vinegar, olive oil, garlic, Firebarns sauce and herbes de Provence. Season with salt and pepper and set aside;
- In another bowl, marinate the chicken breasts for 1 hour in the refrigerator with half of the marinade (keep the second half for the dressing);
- In a skillet over high heat, grill the chicken breasts on each side and let them grill over medium heat for about 10 minutes or until they are cooked to the desired doneness;
- Place the lettuce in two bowls and add the garnishes in an attractive way.

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