Salad with grilled chicken and hazelnut oil
Salad with grilled chicken breast, haricots verts, mushroom melange, rucola melange, hazelnuts, Pecorino Romano and hazelnut oil.
Remove the stalk of the haricots verts and cook them in 5 minutes until al dente. Rinse cold under running water.
In the meantime, season the chicken fillets with the olive oil and season with salt and pepper.
Heat the grill pan and grill the chicken fillets in 5 minutes until done. Turn halfway.
Meanwhile, cut the mushrooms into slices. Scoop the chicken fillets from the pan onto a plate and grill in the remaining shortening the mushrooms for 3 minutes.
Change regularly. Remove the mushrooms from the pan and season with salt and pepper.
Beat a dressing of hazelnut oil and vinegar. Divide the lettuce melange, haricots verts, mushrooms, dressing and chicken fillets over 4 plates.
Chop the hazelnuts roughly. Garnish the salad with the hazelnuts and scrape cheese with a peeler.
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