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Salad with arugula, chicken and grapefruit

Salad with arugula, chicken and grapefruit, Prescriptions, Any category, Any kitchen, Italian cuisine, Salads, Salads with chicken

Ingredients portion 4

Fresh mint ½ bundle

Rucola 100 g

Soy sauce 100 ml

Olive oil 2 tablespoons

Fillet of chicken breast 500 g

Grapefruit 1 piece

Parsley 1 bundle

Sesame 1.5 tablespoons

Cooking instructions 30 minutes

1 So to start making the salad, first we need to wash and dice the chicken breast.

2 Then pour soy sauce over the breast and leave to marinate for about 30-40 minutes.

3 While the breast is marinating, we start preparing the rest of the ingredients.

4 Toast the sesame seeds until light brown, do not use oil, fry in a dry frying pan.

5 Mix the parsley greens and mint and chop finely.

Lamb tongue salad

6 Peel the grapefruit from the skin, white membranes and seeds; you can either cut it up with a knife or, as I did, just tear it into small pieces.

7 When our fillets have marinated enough, we pour off the soy sauce.

8 Heat 1.5 tablespoons of olive oil in a large frying pan and place the chicken breast.

9 Fry on all sides until golden and brown.

10 First place the arugula, sprinkle with parsley and mint greens, then the grapefruit and chicken breast, sprinkle with sesame seeds.

11 Drizzle the salad with olive oil. Serve in portions.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .