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Carmen salad

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Ingredients for 12 servings:

  • 1 kg chicken – meat cubes
  • 400 g red bell pepper(s), diced
  • 8 tbsp oil, for frying
  • 250 g rice, cooked
  • 250 g peas, cooked
  • 8 cl vinegar (tarragon vinegar), for the marinade
  • 100 ml oil (walnut oil), for the marinade
  • 2 tbsp mustard, for the marinade
  • 1 tsp tarragon, chopped, for the marinade
  • Salt, for the marinade
  • Pepper, freshly ground, for the marinade

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Sauté the chicken and bell pepper cubes in heated oil, cook for 8-10 minutes, and let cool. Stir in the rice and peas. Mix the marinade ingredients together, pour over the salad, and let it marinate for at least 15 minutes. Serve with toast or baguette and butter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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