Salad with chicken breast and tarragon

4 servings

15 minutes

Recipe from Andrey Korobyak, chef of the Yura restaurant.

Energy value per serving

• Calories: 182.5
• Proteins: 16.5g
• Fats: 10.3g
• Carbohydrates: 5.9g

Ingredients

• Chicken breast: 1 pc
• Lettuce: 20 g
• Baby spinach: 20 g
• Romaine lettuce: 20 g
• Cucumbers: 30 g
• Radish: 30 g
• Lemon juice: 5 ml
• Olive oil: 15 ml
• Salt: to taste
• Croutons: 20 g
• Pesto: 30 g
• Pine nuts: 10 g
• Chervil: 1 sprig

Cooking steps

1. Slice the cucumber and radish into thin rounds; it's convenient to use a special grater for this.

   Required ingredients:

   • Cucumbers: 30 g
   • Radish: 30 g

2. Place cucumber and radish in a bowl, tear lettuce and romaine leaves by hand and add. Dress with lemon juice, olive oil, and salt to taste.

   Required ingredients:

   • Cucumbers: 30 g
   • Radish: 30 g
   • Lettuce: 20 g
   • Romaine lettuce: 20 g
   • Lemon juice: 5 ml
   • Olive oil: 15 ml
   • Salt:  to taste

3. Spread pesto with tarragon on the bottom of the plate, then add some salad leaves, top with coarsely chopped boiled chicken breast and the remaining salad. Sprinkle with pine nuts and croutons. Garnish with chervil sprigs if desired.

   Required ingredients:

   • Pesto: 30 g
   • Lettuce: 20 g
   • Chicken breast: 1 piece
   • Croutons: 20 g
   • Pine nuts: 10 g
   • Chervil: 1 sprig