Chicken salad

Chicken Salad

Chef Alexandra Beauvais has created a special ‘Microbiota’ wellness recipe that contains ingredients that are good for your gut flora.

Rich in protein and vitamins A, K, C, B9, and B3, this chicken and lettuce salad is a source of nitrate, iron, and manganese.

20 minutes

Recipe for 4 people

Starter

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🥬 Ingredients:

✔️ 2 chicken cutlets

✔️ 1 lemon

✔️ 4 tablespoons gluten-free breadcrumbs

✔️ 1 pinch of chili powder

✔️ 1 egg

✔️ 50 g raw milk tomme cheese

✔️ 1 head of lettuce

✔️ salt

✔️ freshly ground pepper

For the sauce:

✔️ 4 tablespoons of fromage blanc

✔️ 2 teaspoons mustard

✔️ Juice of 1 lemon

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👨‍🍳 Preparation:

1. Slice the chicken breasts, place them in a dish, and pour the juice of 1 lemon over them. Marinate for 1 hour in the refrigerator.
2. After this time, drain and dry them.
3. Pour the breadcrumbs onto a plate and season with chili pepper, salt, and pepper.
4. Beat the egg and dip the sliced chicken in the beaten egg, then in the breadcrumbs.
5. Pour 1 tablespoon of oil into a frying pan and cook the chicken strips.
6. In a bowl, mix the cottage cheese, mustard, lemon juice, salt, pepper, and spices (if desired). Mix well.
7. Dice the cheese.
8. Arrange the salad, chicken, cheese, and sauce in small bowls or on plates.

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