Warm salad with chicken and almond bazhe
1 serving
20 minutes
Warm salad with chicken and almond baže is a harmonious blend of Georgian flavors and aromas filled with spicy spices and a tender texture. This dish has its roots in the traditional nut sauce 'baže', which has long been used in Georgian cuisine to enrich meat and vegetable dishes. Chicken fillet marinated in adjika, soaked in lemon juice and spices, is grilled until golden brown and then placed on crispy Romaine lettuce and fresh cucumbers. The almond sauce adds depth of flavor to the dish, giving it a nutty tenderness. This is not just a salad but a culinary story filled with the warmth of Georgian hospitality, perfect for both a light dinner and festive gatherings.
1
Chop the green onion. Marinate the chicken fillet in red adjika, dilute with olive oil and lemon juice, add green onion and almond paste, and leave for 2-3 hours (preferably overnight).
- Chicken breast fillet: 100 g
- Adjika: 10 g
- Olive oil: 10 ml
- Lemon juice: 5 ml
- Spring onion: 10 g
- Nut sauce: 100 g
2
Make the dressing: chop garlic, add vinegar, ucho-suneli, khmeli-suneli, Imeretian saffron, red curry paste, tom yum dressing, almonds, and water.
- Garlic: 5 g
- Vinegar: 5 ml
- Blue fenugreek (utskho-suneli): 1 g
- Dried cilantro (coriander leaf): 1 g
- Imeretian saffron (marigold): 1 g
- Red curry paste: 10 g
- Tom yum paste: 15 g
- Almond: 30 g
- Water: 20 ml
3
Grill the chicken fillet until cooked.
- Chicken breast fillet: 100 g
4
Slice the cucumber, 'Romano' salad.
- Cucumbers: 30 g
- Romano lettuce: 50 g
5
Place the 'Romano' lettuce, cucumber, and chicken fillet on a plate, drizzle with the prepared dressing, and garnish with almond petals.
- Romano lettuce: 50 g
- Cucumbers: 30 g
- Chicken breast fillet: 100 g
- Nut sauce: 100 g
- Almond: 30 g