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Tlcampbell
Salad with grilled chicken and hazelnut oil
Salad with grilled chicken breast, haricots verts, mushroom melange, rucola melange, hazelnuts, Pecorino Romano and hazelnut oil.
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Ingredients
Directions
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Remove the stalk of the haricots verts and cook them in 5 minutes until al dente. Rinse cold under running water.
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In the meantime, season the chicken fillets with the olive oil and season with salt and pepper.
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Heat the grill pan and grill the chicken fillets in 5 minutes until done. Turn halfway.
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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.
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Change regularly. Remove the mushrooms from the pan and season with salt and pepper.
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Beat a dressing of hazelnut oil and vinegar. Divide the lettuce melange, haricots verts, mushrooms, dressing and chicken fillets over 4 plates.
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Chop the hazelnuts roughly. Garnish the salad with the hazelnuts and scrape cheese with a peeler.
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Nutrition
375Calories
Sodium7% DV172mg
Fat42% DV27g
Protein50% DV25g
Carbs2% DV6g
Fiber16% DV4g
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