Mangez Québec

Summer greens with chicken and cranberries

Portions
4

ingredients

  • 2 boned chicken breasts, grilled
  • 15 ml (1 tbsp.) butter
  • 15 ml (1 tbsp.) olive oil
  • 3 scallions, minced
  • 60 ml (1/4 cup) dried cranberries
  • 1/2 Romaine lettuce, in pieces
  • 1/2 leaf lettuce, in pieces
  • 60 ml (1/4 cup) slivered almonds, toasted

Salad Dressing

  • 80 ml (1/3 cup) olive oil
  • 15 ml (1 tbsp.) honey
  • 45 ml (3 tbsp.) balsamic vinegar
  • Salt and freshly ground pepper
     

Preparation

  1. Thinly slice barbecued chicken. Set aside.
  2. Heat butter and oil in a non-stick skillet. Add scallion and sauté for 3 to 4 minutes; remove from heat and add cranberries.
  3. Mix Romaine lettuce, leaf lettuce and scallion mixture in a salad bowl. Top with sliced chicken and garnish with toasted almonds.
  4. To make salad dressing, whisk all ingredients together and drizzle over salad.
Auteur
MENU Plaisirs maraîchers - 2005

produits utilisés

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