Grilled vegetables salad with crunchy chicken breast

“Receita Vatel by Chef Justa Nobre”

Ingredients (4 people) – for the chicken breast:

600 g chicken breast;
10 g garlic;
1 bay leaf;
1 orange (juice and zest);
as desired vatel’s sea salt special grills and barbecue;
1 egg;
50 g flour;
50 g breadcrumbs;
30 g sesame seeds; as desired frying oil

For the salad:

300 g courgette;
150 g carrots;
150 g green asparagus;
150 g paris mushrooms;
200 g lettuce;
1 soup spoon olive oil;
1 soup spoon oregano;
as desired vatel’s sea salt special grills and barbecue;
1 soup spoon vatel’s baking soda,
as desired pepper

For the sauce:

1 dl olive oil,
½ lemon juice;
1 egg yolk;
as desired vatel’s fleur de sel

Preparation: cut the chicken breast thinly, and season with vatel’s sea salt special grills and barbecue, bay leaf; garlic; the juice and zest of the orange. Cut the courgette in slices and the mushrooms in half. Peel the carrots, cut in slices and blanch in water for 1 minute. Arrange the asparagus. Wash the lettuce in water and vatel’s baking soda.* run again under water, drain and roughly cut the lettuce. Season the vegetables with olive oil, oregano, vatel’s sea salt special grills and barbecue and pepper, and grill the vegetables. Once they are grilled and cold, add the lettuce and season with the sauce. Place the chicken breast in the flour, then the egg and finally the breadcrumbs and sesame seeds. Fry the steaks in oil, pat them dry and cut in thin slices. Season the lettuce with vatel’s fleur de sel. Serve the lettuce in the centre of the dish, adding the other ingredients on top, and finishing with the vinaigrette.

*vatel’s baking soda is a powerful ally in the kitchen.

– it helps to wash fruit and vegetables: washing in a water based solution with vatel’s baking soda, adding 1 soup spoon per liter of water.

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