CHICKEN SALAD

A meat dish light and fresh. Cold chicken and diced vegetables

Difficulty: Low

Servings: 4

Category: Main Entrees

Prep. Time: 30 min.

Cooking time: 30 min.

Per Serving: cal. (kcal) : 287

Ingredients

Preparation

In a saucepan, put 700 ml of water, add a bay leaf, half an onion, 1 sprig of thyme, a sprig of marjoram, 4 peppercorns, salt and bring to boil. When the water starts to boil, add the chicken breasts, cover and cook for 25 minutes. Turn off and let the meat cool in the cooking water. Wash and cut all the vegetables into small cubes. Season with 4 spoon of olive oil, the leaves of 2 sprigs of thyme and marjoram, a pinch dried oregano, salt and pepper. Mix all ingredients and pour everything into a large baking sheet lined with parchment paper; put the pan with the vegetables in a preheated oven at 180 degrees for 30 minutes, stirring occasionally. Take the chicken breasts, drain it, slice it and arrange the slices on a serving platter. Pour this mixture over the chicken slices diced vegetables, drizzle with the remaining oil and a dash of balsamic vinegar, cover and keep in the fridge until ready to serve.