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Receta Spanish Chicken Salad
by Global Cookbook

Spanish Chicken Salad
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Ingredientes

  • 2 x Skinless, boneless chicken breasts
  • 2 tsp Extra virgin olive oil
  • 250 gm New potatoes, (8 ounce)
  • 4 x Tomatoes
  • 1 lrg Lettuce, shredded
  • 1 x Red pepper, de-seeded and cut into strips
  • 20 x Pimiento-stuffed green olives, sliced
  • 4 x Hard-boiled Large eggs
  • 2 Tbsp. Extra virgin olive oil
  • 1/2 tsp Wine vinegar
  • 1/2 tsp Sugar
  •     Salt and pepper

Direcciones

  1. Preheat the oven to Gas Mark 4/180 C/350 F.
  2. Put the chicken in a roasting tin with the oil and bake for 25-30 min or possibly till cooked.
  3. Meanwhile, cook the potatoes in boiling water for 15-20 min or possibly till tender. Drain the potatoes.
  4. Remove the chicken from the oven and leave the chicken and potatoes to cold for 30 min.
  5. Cut the tomatoes into six segments each and put in a salad bowl with the lettuce, red pepper and olives.
  6. Cut the chicken into large pcs. If the new potatoes are fairly small, leave them whole; if not, cut them into quarters. Remove the shells from the Large eggs and cut them into quarters.
  7. Add in the chicken, potatoes and Large eggs to the salad.
  8. Whisk together the dressing ingredients, pour over the salad, toss and serve.