Stuffed Rosette with Big Salad, a simple and original idea to serve salad using rolls as a container.
This recipe is perfect for a trip, a picnic or even for a beach lunch.
The preparation is very simple, the rosettes are hollowed out and filled with a fresh and tasty chicken-based salad.
Rosettes are a type of bread very common in Italy, especially in the Northern part of the country. They are very similar to michette but unlike the latter, they are not cut with a blade but with a specific mold.
At the end of the recipe, in the FAQ section, I answered some questions regarding this preparation. If you have other doubts or curiosities, write a comment or use the contact form at the end of the page.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 209.75 (Kcal)
- Carbohydrates 20.85 (g) of which sugars 4.14 (g)
- Proteins 22.95 (g)
- Fat 4.10 (g) of which saturated 1.00 (g)of which unsaturated 1.28 (g)
- Fibers 2.10 (g)
- Sodium 319.14 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Stuffed Rosette with Big Salad
- 4 durum wheat rolls (rosettes)
- 10.5 oz chicken breast
- 3.5 oz lettuce
- 1 Tropea red onion
- 1.8 oz Greek yogurt
- 1 tsp mustard
- lemon zest
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Tools
- Cutting board
- Bowls
- Pan
Recipe for Stuffed Rosette with Big Salad
Start preparing the stuffed rosettes with salad by seasoning the cubed chicken breast with salt, black pepper, and zest of one (untreated) lemon.
Cook the chicken in a pan with a little extra virgin olive oil for about 12-15 minutes, turning it occasionally.
Let the chicken cool and continue with the recipe preparation.
Place the Greek yogurt in a small bowl.
Add a teaspoon of mustard, salt, and black pepper.
Mix until you obtain a smooth and homogeneous sauce that will be the dressing for the big salad.
Peel and slice a medium-sized Tropea red onion.
Place it in a bowl with the cooled chicken and mix to combine the two ingredients.
Wash and dry the salad well: I used the gentile variety but Romaine lettuce is also fine.
Add this to the bowl and mix well.
Add the Greek yogurt sauce prepared earlier to the big salad.
Mix until all the chicken salad is perfectly dressed.
Cut open the rosettes by slicing the top and remove the excess crumb.
You can save the crumb for other recipes (it will be perfect for meatballs)
Fill the rosettes with the chicken salad.
Serve the stuffed rosettes with big salad immediately.
Stuffed Rosette with Big Salad
Refer to this section to clear your doubts, if you do not find the answer to your question comment or write to me using the form below.
This recipe is perfect for a beach lunch! Find 10 more delicious ideas in the collection Beach Lunch, 10 Easy and Delicious Recipes.
FAQ
How long do they last?
You can store stuffed rosettes with big salad in the refrigerator in an airtight container for a couple of days.
Can I use a different type of bread?
Yes, the important thing is that it is not too soft and “full” of crumb.
Can I use a “large” loaf of bread?
Of course, if you don’t want to make “single servings” you can use a loaf and then cut it into wedges when serving.
You can fill the rosettes with your favorite salad, find many ideas here –> Original and Delicious Salads.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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