avec fromage de chèvre aux herbes et noix de Grenoble
Satisfaisante et raffinée, cette salade fera un superbe. Les lentilles marinées forment une base copieuse pour la salade, et le fromage de chèvre crémeux et savoureux est enroulé d’herbes fraîches pour une garniture des plus luxueuses! Ingrédients : Filets de poulet • Lentilles (lentilles, eau, sel, chlorure de calcium, EDTA de disodium, acide citrique) • Fromage de chèvre (lait de chèvre pasteurisé, cellulose en poudre, sel marin, sorbate de potassium, culture bactérienne, enzyme microbienne) (lait) • Pain ciabatta (farine de blé enrichie non blanchie et non traitée (farine de blé, niacine, fer réduit, mononitrate de thiamine, riboflavine, acide folique), eau, sel marin, levure, farine d'orge maltée) (orge, blé) • Concombre • Citron • Mélange roquette et épinards (roquette, épinards) • Échalote • Noix de Grenoble • Moutarde à l’ancienne (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane) (moutarde) • Miel • Persil • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Lentilles, en conserve
1 unit(s)
Fromage de chèvre, émietté
1 cup
Petit pain ciabatta
1 unit(s)
Mélange roquette et épinards
56 g
Échalote
1 unit(s)
Mini concombres
1 unit(s)
Persil
7 g
Citron
1 unit(s)
Moutarde à l’ancienne
1 tbsp
Miel
1 unit(s)
Noix de Grenoble, hachées
28 g
Sel d'ail
1 tsp
Filets de poitrines de poulet
310 g
Poivre
0.13 tsp
Sel
0.125 tsp
Huile
2 tbsp
- Peel, then thinly slice shallot.
- Zest, then juice lemon.
- Add shallots, lemon juice, honey and 1 tbsp (2 tbsp) water to a small pot. Season with salt.
- Bring to a simmer over medium-high heat. Cook, stirring often, until salt dissolves, 1-2 min.
- Remove from heat. Transfer shallots, including pickling liquid, to a large bowl.
- Meanwhile, finely chop parsley.
- Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Cut ciabatta into 1/2-inch pieces.
- Using a strainer, drain and rinse lentils.
- Add mustard, lemon zest, half the garlic salt and 1 tbsp (2 tbsp) oil to the bowl with shallots and pickling liquid. Season with pepper, then stir to combine.
- Add lentils and cucumbers, then toss to combine.
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn.)
- Transfer to a plate.
- Pat chicken dry with paper towels. Season with salt and pepper
- Reheat the same pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
- Reheat the same pan over medium.
- When hot, add 1 tbsp oil, then ciabatta. (NOTE: Don't overcrowd the pan; cook croutons in 2 batches for 4 ppl, using 1 tbsp oil per batch.)
- Season with remaining garlic salt and pepper. Cook, stirring occasionally, until golden-brown on all sides, 3-5 min.
- Transfer croutons to the plate with walnuts.
- Add croutons and arugula and spinach mix to the bowl with marinated lentils. Season with salt and pepper, to taste, then toss to combine.
- Divide salad between plates. Top with goat cheese, chicken, parsley and toasted walnuts.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. When walnuts are done, reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer to a plate.
Top salad with chicken
940
kcal
Calories
41
g
Fat
11
g
Saturated Fat
67
g
Carbohydrate
12
g
Sugar
12
g
Dietary Fiber
68
g
Protein
170
mg
Cholesterol
1770
mg
Sodium
0.5
g
Trans Fat
2400
mg
Potassium
175
mg
Calcium
11
mg
Iron
avec fromage de chèvre aux herbes et noix de Grenoble