California chicken salad
- 4 chicken breasts, skinless
- 15 ml (1 tablespoon) of olive oil
- 1 green lettuce
- 1 red onion, minced
- 12 yellow cherry tomatoes, sliced into halfs
- 60 ml (1/4 cup) of pistachios, roasted
- 250 ml (1 cup) of raspberries
For the marinade-vinaigrette:
- 75 ml (1/3 cup) of olive oil
- 45 ml (3 tablespoons) of lemon juice
- 30 ml (2 tablespoons) of fresh parsley, chopped
- 30 ml (2 tablespoons) of fresh dill, chopped
- 15 ml (1 tablespoon) of garlic, chopped
- 15 ml (1 tablespoon) of lemon zest
- 15 ml (1 tablespoon) of honey
- Salt and pepper up to taste
-
In a bowl, mix ingredients for the marinade-vinaigrette.
-
Set half the preparation in a sealed container and refrigerate (it will be used as a vinaigrette).
-
Set the remaining preparation in a hermetic plastic bag. Add the chicken breasts and marinate in the refrigerator for 30 to 60 minutes.
-
When cooking, drain the chicken breasts and throw away the remaining marinade.
-
In a pan, heat oil over medium heat. Cook chicken breasts for 12 minutes, turning them over from time to time. Remove from heat. Cool down, then mince chicken breasts.
-
Divide lettuce, onion, tomatoes, pistachios and raspberries into plates. Garnish with chicken slices and coat with the vinaigrette left aside earlier.
Did you know that...
Our Quebec raspberries are available in season for pick‑your‑own in our fields in Saint‑Cyrille‑de‑Wendover, and at our fresh fruits and vegetables stand in Saint‑Cyrille‑de‑Wendover.
See the product
