Grape Salad with Chicken and Vegetables
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 stems Dill
- 2 stems parsley
- 400 grams Chicken breasts
- 1 Tbsp vegetable oil
- 1 White roll
- 300 grams carrots
- 200 grams Apple
- 200 grams bright seedless Grape
- 200 grams dark seedless Grape
- 150 grams Celery
- 300 grams Endive
- salt
- peppers
- 50 milliliters olive oil
- 50 milliliters White vinegar
Preparation steps
1.
Preheat a convection oven to 200°C (approximately 400°F).
2.
Rinse the dill and parsley, then set aside to drain. Rinse the chicken, slice into 1 cm (approximately 1/2 inch) wide strips, and sauté in a pan with the oil for 2 minutes. Remove from the heat and set aside. Thinly slice the bread, and toast for 10-15 minutes in the oven, until golden brown.
3.
Remove the stalks from the vegetables if necessary. Julienne the carrots, apples, and endive. Thinly slice the celery.
4.
Rinse and halve the grapes.
5.
Mix the prepared vegetables with the grapes, and toss to combine. Mix in the olive oil and white wine vinegar, and season to taste with salt and pepper. Top with the warm sliced chicken. Garnish with the herbs, and serve with the toasted bread.
