Brazil

Lettuce (or mixed leaves)

cherry tomato

Carrots in “ribbons”

Alcohol Vinegar

Olive oil

Honey

Laurel Powder

Salt

Chicken fillet

Squeezed lemon

Butter

Roasted Pumpkin Seeds

Salad with chicken in bay leaf sauce

Coloque o frango em um refratário, coloque água até cobrir (sem exagero), adicione o limão e um pouco de sal. Deixe marinando por 30 minutos.
Retire da água, seque cozinhe na manteiga até dourar, porém não deixe seco. Vá colocando água para umedecer. Não deixe criar crosta. Reserve.

Place the chicken in a refractory, add water to cover (without exaggeration), add the lemon and a little salt. Leave to marinate for 30 minutes.
Remove from water, dry and cook in butter until golden, but do not let dry. Add water to moisten. Don't let it crust over. Reserve.

Se for servir em porções individuais, monte 2 pratos dividindo os ingredientes. Ajeite as folhas, os tomates, as fitas de cenoura (feitas com o descascador ou mandolim) e o frango ja cortado em tiras. 

If serving in individual portions, assemble 2 plates by dividing the ingredients. Arrange the leaves, tomatoes, carrot ribbons (made with the peeler or mandolin) and the chicken already cut into strips.

Em uma vasilha, misture o vinagre, azeite, mel, louro e sal. Despeje sobre a salada montada e finalize com as sementes.

In a bowl, mix the vinegar, oil, honey, bay leaf and salt. Pour over the assembled salad and finish with the seeds.

Salad with chicken in bay leaf sauce

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