Chicken Breast and Zucchini Salad

Chicken Breast and Zucchini Salad

35 min
Medium
1 serv.
379 g / 1 serv.

Rating

Average rating:—

Description

Salad with fried zucchini, chicken breast and original almond-garlic sauce 'Ajoblanco'

  1. Slice the zucchini thinly, salt and leave for 5 minutes.
  2. Cut the chicken breast into medium pieces, season with salt and pepper.
  3. Heat a pan with sunflower oil, fry the zucchini until golden brown on both sides.
  4. In the same pan, fry the chicken breast until cooked through.
  5. For the sauce: pour boiling water over almonds and hazelnuts, leave for 5 minutes.
  6. Peel the nuts.
  7. In a blender, combine nuts, garlic, sugar, smoked paprika, rosemary, chili, wine vinegar, olive oil and a little salt.
  8. Blend until smooth.
  9. Finely chop the parsley and mint.
  10. Arrange zucchini on a plate, top with chicken breast, drizzle with sauce and sprinkle with herbs.
602
159 kcal / 100 g
kcal
43.8 g
11.6 g / 100 g
Protein
22.3 g
5.9 g / 100 g
Carbohydrates
40.0 g
10.6 g / 100 g
Fats