Lamb's lettuce with grilled chicken and parmesan dressing (traditional & Thermomix method)

Zutaten:

Zubereitung:

For the dressing, put the shallot, oil, balsamic vinegar, yoghurt, stock and mustard in a large bowl and blend. Stir in the Parmesan cheese and season with sugar, salt and pepper. Pour into a jar and place in the fridge, this will make the vinaigrette firmer.

Roast the pine nuts in a pan without adding any fat until golden brown, then remove and leave to cool. Cut the pomegranate into quarters and remove the seeds.

Season the chicken with salt, pepper and paprika and fry in 2 tbsp olive oil in a pan until golden brown. Cut into pieces.

Mix the lettuce, chicken breast, cherry tomatoes, pomegranate and pine nuts and toss with the Parmesan vinaigrette and serve immediately.


⛔ In the jar, first the vinaigrette, then the chicken, tomatoes, pine nuts, pomegranate, Parmesan shavings followed by the lamb's lettuce as the last layer.

⛔ Salads in jars usually keep for 4-5 days if stored properly in the fridge. This means that you put the jars in the fridge and make sure that the lid is tightly closed.

Bon Appetit!