Salad with chicken, melon and parmesan crisps.

1 large chicken breast smoked
1 small melon (about 400 g)
a small bunch of fresh mint
100g grated parmesan
a handful of corn salad
a handful of fresh cranberries
little watercress
2 tbsp. l. grape seed oil
salt and freshly ground black pepper

Chicken breast slice. Melon cut lengthwise into 8 pieces; peel, remove the seeds; cut the flesh into slices. Leave some beautiful slices for decoration.

Mint salad and corn salad tear hands in a bowl. In the same bowl, place chicken and melon, add the oil, salt and pepper. Stir.

Grated parmesan in small portions (about 1 dessert spoon) is poured into a preheated frying pan over medium heat. Allow the cheese fry until golden brown and remove the paddle. You can put on paper towels to stack the fat.

Arrange on a plate ready salad, put parmesan crisps. Garnish with slices of melon, cranberry and watercress.

This salad can be made more nourishing if it is not easy to fill and very dietary grape seed oil and a small amount of homemade mayonnaise or yogurt dressing. Serves 4 will suffice 2-3 tbsp. l. refueling. In this case, the skin to remove the chicken breast is best — it is still pretty fat.

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