Antica Modena | Chicken and vegetable salad
16405
portfolio_page-template-default,single,single-portfolio_page,postid-16405,ajax_fade,page_not_loaded,,vertical_menu_enabled,qode_grid_1300,side_area_uncovered_from_content,vss_responsive_adv,qode-child-theme-ver-1.0.0,qode-theme-ver-12.0.1,qode-theme-bridge,wpb-js-composer js-comp-ver-5.4.2,vc_responsive

Chicken and vegetable salad

insalata-di-pollo-e-verdure

Ingredients for 4 people

500 g chicken breast
1 zucchini, only the green part
1 bunch of aromatic herbs (thyme, marjoram)
1 carrot
1 tablespoon of mustard
4 tablespoons of extra virgin olive oil
2-leaves Antica Modena Balsamic Vinegar of Modena
Salt and pepper

Procedure

Wash the aromatic herbs and dry them gently with absorbent kitchen towelling. Remove and finely chop the leaves.

Cut the chicken breast into 2 parts, removing the central bone, and cut the two parts horizontally to obtain 4 fillets. Next, season the fillets with salt and pepper and coat them in the chopped aromatic herbs. Brown in a non-stick pan and cut into strips when cooked. Wash the vegetables (carrots and courgettes) and cut them into sticks.

Blanch them in boiling water for 2 minutes and then let them cool off in ice water.  Arrange the dish by putting together all the ingredients and season with the oil and 2-leaves Modena Antica Balsamic Vinegar of Modena.

a-b-igp-2--foglie