Green mixed salad with grapefruit fillet, grilled chicken fillet, homemade yogurt sauce with herbs on puff pastry
3 servings
45 minutes
The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich
1
Thaw the dough at room temperature and cut it into two equal rectangles.
- Unyeasted puff pastry: 1 piece
2
Bake at 180 degrees for 10-15 minutes until ready. Optionally, you can make a depression in the dough for salad.
3
Cut the chicken fillet into pieces, grill until cooked, and lightly simmer in cream and mustard. Add salt and pepper.
- Chicken breast fillet: 100 g
- Cream 30% fat: 60 ml
- Dijon mustard: 2 teaspoons
- Ground black pepper: to taste
- Salt: to taste
4
Peel the grapefruit and divide it into segments.
- Grapefruits: 1 piece
5
For the pesto sauce, blend everything together (basil, olive oil, parmesan, 2 cloves of garlic, salt and pepper).
6
Dress the mixed salad with pesto sauce.
- Mixed salad leaves: 200 g
- Basil: 100 g
- Olive oil: 200 ml
- Parmesan (Parmigiano Reggiano): 40 g
- Garlic: 3 cloves
- Ground black pepper: to taste
- Salt: to taste
7
For the yogurt sauce, blend everything together (Greek yogurt, 10 g mint, 1 clove of garlic, dill).
- Greek yoghurt: 200 g
- Mint: 10 g
- Garlic: 3 cloves
- Young dill: 20 g
8
To prepare the dish, layer yogurt sauce, mixed salad, grapefruit flesh, and chicken fillet.
- Unyeasted puff pastry: 1 piece
- Greek yoghurt: 200 g
- Mixed salad leaves: 200 g
- Grapefruits: 1 piece
- Chicken breast fillet: 100 g
