Preparation
- Fuji apples: 220 g
- Chicken breast: 700 g
- Rocket: 70 g
- Spinach: 70 g
- Fine salt: to taste
- Black pepper: to taste
- TO SEASON
- Il Cavallino organic extra virgin olive oil: 50 g
- Apple cider vinegar: 10 g
- Fine salt: to taste
To prepare the chicken and apple salad, start by dividing the chicken breast in half, remove the fat, then cut it into 1cm thick slices. Take a baking dish, pour a drizzle of olive oil on the bottom and season with pepper and salt. Place the chicken slices you have cut here, then season them on the surface with the organic Il Cavallino extra virgin olive oil and salt. Let it flavor and in the meantime take care of the salad: wash the rocket and spinach, then dry the leaves in the centrifuge and keep them aside. Now take care of cooking the chicken: heat a griddle well and, when it is very hot, place the chicken slices, taking care to sprinkle them with the seasoning used for the brief marinade. Cook the chicken for about 4-5 minutes per side (or until it is well cooked and has the typical grill streaks). Once ready, set the chicken aside and make the sauce for the chicken and apple salad: pour the mustard into a bowl, add the apple cider vinegar and then the olive oil, finally add salt and mix to emulsify the sauce well. Wash and dry the apples, divide them into quarters, cut off the core then slice them thinly without removing the peel. Take the grilled chicken slices and cut them diagonally into strips about 1 cm thick. Everything is ready to compose the salad: in a bowl pour the rocket and spinach, the apple slices and chicken, mix and serve your chicken and apple salad immediately!
