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Grape and cheese salad with chicken breast

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Ingredients for 4 servings:

  • 300 g chicken breast fillet(s)
  • 2 tbsp oil
  • salt and pepper
  • 200 g grapes, blue
  • 200 g grapes, green
  • 50 g cashew nuts
  • 150 g blue cheese
  • 1 head of oak leaf lettuce
  • 6 tbsp white wine vinegar
  • 1 pinch(s) of sugar
  • 4 tbsp walnut oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Wash the chicken fillet, pat dry, and sear in hot oil on all sides. Season with salt and pepper. Fry over low heat for 10-15 minutes, then slice. Wash the grapes, halve them, and remove the seeds if desired. Roast the cashews in a dry pan. Dice the cheese, trim the lettuce, wash it, and tear it into bite-sized pieces. Line a platter with lettuce. Mix the remaining prepared ingredients and place on top. For the marinade, combine the vinegar with salt, pepper, and sugar. Whisk in the oil. Drizzle the marinade over the lettuce and let it marinate for a while.

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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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