Description
It is the chrysanthemum flower is why it reminded me of this salad. And not only externally... Simply, a little bit brutal, with a tart taste of mustard. Help yourself.
Ingredients
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Chicken breast
0.5 piece
-
Seasoning
1 pack
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Pear
1 piece
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Red onion
0.5 piece
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Olive oil
2 Tbsp
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Mustard
1 tsp
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Lemon juice
2 Tbsp
Cooking
Chicken breast to beat in a layer of 1 - 1.5 cm.. Easier to do it in the package or food film.
Spread on the sheet. (The fillet was large, the seam came awesome). To cover the second sheet, press with hand.
Fry on a dry pan, for 5 minutes on each side, on a minimal heat. As always, admire the leaves, not running outside of the leaf juice, the pan stays clean and dry.
Totally cool, again this can be done on the sheet.
Pear wash, peel from the seed boxes. Cut into thin slices. Put on a plate. Sprinkle with lemon juice.
Prepare the filling by mix the olive oil, mustard, lemon juice.
Onion cut into half rings and separated. If You have a regular onion-marinated it in a weak vinegar. Half to put on the bag.
Breast, cut into thin, long strips.
Lay breast strips in a bag. Top onions again.
Pour with the dressing.
Can be fed.
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