Chicken salad, peaches and cashews
Dishes are colourful, fresh, and above all, quick, here's what to look for when the temperature starts to get up and feel like summer is becoming more intense. Perfect for these days is the recipe of a chicken salad alternative, light weight and perfect to set up a table on the terrace, or to fill a picnic basket. Along with the chunks of chicken breaded you will find white peaches, radicchio and dandelion (wild, if you cannot find it replace it easily with the arugula and the crunchiness of the cashews, for a balance of flavours delicious.
Print chicken Salad, peaches and cashews 2016-05-23 17:42:10 For 4 people
Ingredients 600 g chicken breast corn flour foil rosemary 4 white peaches, ripe 200 g dandelion or arugula 80 g cashew nuts extra virgin olive oil salt black pepper
Instructions: Cut the chicken in dice of about 2 cm and panateli on all sides with the corn flour. Wash and cut in 6-8 slices the peaches, remove the core and cut each slice in half. Fry in a pan with two tablespoons of olive oil and the chopped rosemary dice the chicken breast, add salt and pepper and leave to cool. Wash and dry the dandelion, then add in a bowl the pineapple, peaches, chicken and cashews, seasoned with olive oil, salt and pepper and serve.
Can be served warm, but also cold, taking care to mix the ingredients just before serving them, thus avoiding that they lose consistency.
Instead of peaches you can use the cherries, and replace the cashews with toasted almonds or pistachios; you can play with the flavours between sweet, salty, bitter and spicy hint given by the dandelion (or rocket).