Salad with Chicken Breast and Raspberry Sauce
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
- Ingredients
- 1 Oak leaf lettuce (about 200 grams)
- 2 Tbsps lemon juice
- 2 Tbsps Chicken broth
- 2 Tbsps Walnut oil
- 2 Tbsps Corn oil
- salt
- freshly ground peppers
- 1 pinch sugar
- 2 Tbsps clarified butter
- 4 small Chicken breasts
- 200 grams fresh Raspberries
- 50 grams chopped Hazelnuts
Preparation steps
1.
Rinse lettuce leaves and spin dry. Coarsely shred into smaller pieces, if necessary.
2.
Puree 50 grams (approximately 2 ounces) of raspberries and strain through a sieve.
3.
Make a dressing by combining lemon juice, raspberry puree, broth, oil, and sugar. Season with salt and pepper. Mix well.
4.
Season chicken breasts with salt and pepper. Heat butter in a pan and cook chicken breasts on medium heat for about 4-5 minutes per side or until golden brown.
5.
Rinse remaining raspberries and drain.
6.
To serve, arrange lettuce leaves on plates and drizzle dressing over them. Cut chicken breasts crosswise into thick slices, place on lettuce leaves and sprinkle with raspberries and chopped hazelnuts.
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