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Ensalada de pollo con bayas de verano

Ensalada De Pollo A La Parrilla Con Bayas De Verano


Ingredientes

Escala
  • 2 small chicken breasts
  • 2 romaine hearts, chopped finely
  • 6 large strawberries, hulled and diced
  • 3 onz raspberries
  • ¼ c orange slices
  • ¼ c blueberries
  • ½ c blue cheese crumbles (Opcional)
  • ¼ c pecans, Cortado

 

Red Berry Vinaigrette Ingredients

  • Remaining raspberries (alrededor 3 onz)
  • 4 large strawberries, hulled and roughly chopped
  • ¼ c red wine vinegar
  • 3 ½ Tbsp cariño
  • 1 cucharadita herbs de Provence
  • ½ cucharadita sal
  • ¼ tsp pimienta negra
  • ¾ c canola oil

 


Instrucciones

  1. Heat a medium-sized skillet on high heat for about 2-3 minutes.
  2. Lower the heat to medium-high and coat the pan with 1Tbsp oil.
  3. Add the chicken breasts to the pan and cook for 5-6 minutes on the first side without moving.
  4. Flip the chicken breasts with tongs or a fork and cook the remaining side for 5-6 minutos.
  5. Remove pan from heat and allow chicken to rest in the pan for about 5 minutes before slicing into 1-inch strips.
  6. Layer bowl with greens, pollo, fresas, raspberries, arándanos, naranjas, blue cheese (leave out for dairy-free option) and pecans.

 

Dressing Instructions

  1. Add the raspberries, strawberries and red wine vinegar in a food processor.
  2. Mix until it becomes a smooth and liquid puree.
  3. Strain the mixture into a clean bowl to remove the seeds (around ¾ cup).
  4. Clean out your processor.
  5. Add mixture back into food processor along with the honey, herbs de Provence, salt and black pepper.
  6. Process mixture until well combined.
  7. With processor running, drizzle in the oil and mix until well blended.
  8. Use immediately or refrigerate (cubierto) para un máximo de 24 horas.
  9. Drizzle with red berry vinegarette dressing (recipe below) y disfrutar!