Pot salad with chicken

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Pot salad with chicken

Name: Pot salad with chicken
Prep time: 10 min
Total time: 10 min
Yield: 1 Porções
Ingredients: 80 g Cooked and shredded chicken breast; 8 unit(s) Cherry tomatoes cut in half; 1 unit(s) Grated small carrot; 1/3 cup Boiled Chickpeas; 2 unit(s) Purple Lettuce Leaf; 3 unit(s) Iceberg Lettuce Leaf; 3/4 cup Watercress leaves; 1 dessert spoon Dijon mustard; 2 dessert spoon Honey; 1 teaspoon Olive oil; 1 teaspoon Mineral water; 1 tablespoon Grated Parmesan Cheese; to taste Sea Salt; to taste Ground black pepper

In a partnership with

@delirec

🇧🇷Brazil

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View in original language

(Português)

10 min(s)

1 servings

Chef Camila

@chefcamilacassilha

Ingredients
Recipe

Cooked and shredded chicken breast80 g
Cherry tomatoes cut in half8 unit(s)
Grated small carrot1 unit(s)
Boiled Chickpeas1/3 cup
Purple Lettuce Leaf2 unit(s)
Iceberg Lettuce Leaf3 unit(s)
Watercress leaves3/4 cup
Dijon mustard1 dessert spoon
Honey2 dessert spoon
Olive oil1 teaspoon
Mineral water1 teaspoon
Grated Parmesan Cheese1 tablespoon
Sea Salt to taste
Ground black pepper to taste

Start by preparing the salad dressing: mix the mustard, honey, water, olive oil, parmesan, salt and pepper until smooth.
Put the sauce in the bottom of the pot. Then put the grated carrot.
Then add the shredded chicken, then the tomatoes and on top of the chickpeas.
Then add the purple lettuce leaves, watercress and iceberg lettuce. Love the leaves carefully and fix it in the pot.
Cover the jar and keep refrigerated for up to 2 days.

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Pot salad with chicken

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