Tomato – Pineapple – Bread Salad with Strips Of Chicken Fillet
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pineapple
- 20 cocktail tomatoes (or cherry tomatoes)
- 2 onion (s), red
- 1 bunch basil
- 200 g ciabatta or bauette
- 2 cloves garlic)
- 8 tablespoon olive oil
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 port. Chicken breast fillet (s) approx. 150 g
- 2 clove (s) garlic, pressed down, unpeeled
- salt and pepper
- 8 tablespoon olive oil flavored with lime
- 4 tablespoon balsamic vinegar, (crema di balsamico bianco)
Print Recipe
Pin Recipe Instructions
- Peel the pineapple, quarter it lengthways, cut out the woody stalk and cut the pulp into bite-sized pieces. Wash the cherry tomatoes and cut them in half. Peel the red onions and cut into strips. Wash the basil and shake dry, pluck the leaves from the stems and chop finely. Put all the ingredients in a large bowl.
- Cut the bread into bite-sized pieces. Peel the garlic cloves and cut into fine cubes. Heat 5 tablespoons of olive oil in a pan and toast the bread in it with the garlic and 1 sprig of Romarin and 1 sprig of thyme until golden brown. Remove the herbs and add the toasted bread to the bowl with the other ingredients.
- Wash the chicken breast fillets, pat dry and cut into strips. Fry briefly in 3 tablespoons of olive oil. Add 2 pressed unpeeled cloves of garlic and 1 sprig of rosemary and thyme each and fry the poulard strips for 3 to 5 minutes. Season with salt and pepper and remove the herbs and garlic. Add the chicken strips to the bowl with the remaining ingredients.
- Mix the flavored olive oil with crema di balsamico bianco, season the dressing with salt and pepper and pour over the salad. Mix everything well before serving and serve immediately (do not let stand long, otherwise the bread will be soft).
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