Salad with chicken and fresh cheese, cherry tomatoes, and lamb’s lettuce, simple, quick to enjoy on any occasion, and perfect to take to work!
Very few ingredients and the possibility to vary them according to your tastes make this dish even more interesting.
I’ll reveal some little curiosity about one of the ingredients I often use in my salads, lamb’s lettuce.
Lamb’s lettuce, also known as corn salad, is an edible plant, highly versatile, not to be confused with valerian used for teas or in the pharmaceutical field.
The star with chicken in our recipe has tiny, round, bright green leaves.
It grows in areas with mild and warm climates and requires a lot of water.
It has very few calories and is rich in water.
Below, I leave you some easy-to-make salad recipes.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 3 people
- Cooking methods: Griddle
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients
- 10.5 oz chicken breast (cut or to be cut)
- 1 cucumber
- 2 cups lamb's lettuce (corn salad)
- 7 oz fresh cheese
- 2 tbsp extra virgin olive oil
- 1 pinch fine salt
- 1 lemon
Tools
- 1 Knife
- 1 Cutting board
- 1 Griddle
- 1 Bowl
- 1 Fork
- 1 Plate
- 1 Grater
Steps
To make the Chicken Salad with Fresh Cheese, first slice the chicken into thin strips and marinate it in a plate for 20 minutes with an emulsion of oil, salt, and squeezed lemon.
If you want to make it even better, use the lemon zest to flavor the meat, but only if it’s edible.
Peel the cucumber and slice it into rounds.
Dry the fresh cheese and cut it into strips.
Cut the cooked chicken breast similarly and combine these ingredients in the bowl with the lamb’s lettuce.
Add the washed and wedged cherry tomatoes, adjust with oil and salt, and mix well.
You can prepare this recipe in advance, storing it in an airtight container in the fridge for up to 24 hours.
