Description
Salad recipe gave me the greatest lover and connoisseur of pears to "Cook"... of course, Sarah (nuf_nuf). I decided that she was joking, then was surprised at the combination, then thought it was a bad Sarah does not advise, and decided to trust... the result conquered. Chicken breast after aging in a very unusual marinade (of course, with pears) turns out amazing - tender, juicy, flavorful. This gorgeous set of spring vegetables and a light dressing. In General, it's worth a try! Some troubles appeared with the title, because in the original it was "Salad with duck breast and Asian pear," but because the breast is not a duck and Asian pear, it was decided volitional decision to rename the salad.
Ingredients
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Pear
2 piece
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Green onions
50 g
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Chicken breast
450 g
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Radishes
1 coup
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Cucumber
2 piece
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Lettuce
100 g
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Pistachios
2 Tbsp
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Vinegar
2 Tbsp
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Lemon juice
3 Tbsp
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Soy sauce
2 Tbsp
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Olive oil
4 Tbsp
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Vegetable oil
2 Tbsp
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Garlic
2 tooth
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Spices
Cooking
First, make the marinade. Grate half of a pear, finely chop white part of green onions.
Add 2 tbsp lemon juice and soy sauce, olive oil, chopped garlic and black pepper. Stir.
Fillet cut into small pieces, mix with marinade, cover the container lid and put in the fridge for 30 minutes.
Then fry the pieces of poultry in a well-heated oil (better to close the pan with a lid, it all squirts - in the apt words of Sara, "shkvorchit"). And put them on a paper towel or just on a plate to remove excess oil.
Then the cucumber cut into circles (or half circles).
Radish and pear - thin slices.
Salad tearing hands.
Cut onion diagonally (from Sarah received the instruction to cut "thin"... hmm...), mix all components of salad. Dressed the salad with a mixture of 1 tbsp lemon juice 3 tbsp olive oil, vinegar, salt and pepper added to taste.
Chop nuts with a knife.
On a plate spread the lettuce, then the chicken and sprinkle with nuts. Very tasty, elegant and unusual. "I liked it very much" - posted by Sarah - and I can only agree. Bon appetit!
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