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Rochelle Brooks Thompson
Salad of grilled chicken, corn and celery
A tasty recipe. The main course contains the following ingredients: poultry, chicken fillet, olive oil, celery, corn kernels ((300 g), drained), mayonnaise, blue cheese (crumbled), tomatoes (in parts) and ciabatta (bread).
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Ingredients
Directions
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Cut the chicken into slanted slices.
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Brush them very thinly with the oil and sprinkle with salt and (freshly ground) pepper to taste.
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Gril the chicken slices in 5 minutes until done, turn halfway.
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Cut the celery into small bowls and scoop them with the corn.
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Stir in the mayonnaise with 4 tbsp water and stir in the blueface cheese, season with salt and (freshly ground) pepper.
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Spoon this sauce through the celery-maize mixture and lay the chicken and the tomato parts on top.
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Serve with the bread..
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Nutrition
570Calories
Sodium0% DV10mg
Fat46% DV30g
Protein60% DV30g
Carbs15% DV45g
Fiber16% DV4g
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