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Chicory salad with chicken and pear
Salad of chicory, pear, chicken, pecans, celery, smoked chicken, roquefort and lamb's lettuce.
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Ingredients
Directions
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Put the buttermilk and roquefort in a high cup and puree with the hand blender into a dressing. Season with (freshly ground) pepper.
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Heat a frying pan without oil or butter and toast the pecans for 3 minutes. Allow to cool on a plate.
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Cut the celery into ½ cm.
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Remove the leaves from the stalks of chicory and cut into 3 pieces.
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Cut the chicken fillet into cubes of 1 x 1 cm. Cut the unpeeled pears into quarters and remove the core. Cut thin slices lengthwise.
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Mix the chicory, celery, chicken breast, pear and lamb's lettuce. Put the dressing through it and sprinkle with the pecans. Yummy! .
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Nutrition
380Calories
Sodium26% DV620mg
Fat40% DV26g
Protein38% DV19g
Carbs5% DV15g
Fiber20% DV5g
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