Mediterranean Salad with Chicken and Cereals
Salad
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Cook Time
1 h
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This Mediterranean cereal chicken salad is a complete and refreshing dish, perfect for summer lunches or picnics. I love preparing it because it is both simple to make and full of flavors. The chicken, chickpeas and cereals go wonderfully well together, all enhanced by a touch of lemon and fresh coriander. It's a great way to enjoy the sunny days while eating healthily. Preparation is quick, about 25 minutes, but you need to allow some time for the cereals to cool. Feel free to vary the cereals according to your taste!
Ingredients (10 ingredients)
-
2 piece Chicken breast(s)
-
200 g Cereal(s)
-
100 g Chickpeas
-
2 piece Onion(s)
-
1 piece Lemon(s)
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Olive oil
-
Cumin
-
4 feuilles Coriander
-
Salt
-
Pepper
Preparation (9 steps)
Cooking the cereals
Cook the Mediterranean cereals according to the instructions on the package. Once cooked, drain and set aside. It is important to let them cool completely before adding them to the salad.
Preparing the chicken
Cut the chicken breasts into medium-sized pieces. In a frying pan, heat a little olive oil. Add the chicken pieces and cook until they are golden brown and cooked through.
Seasoning the chicken
Add 1 tablespoon of cumin to the chicken pieces in the pan. Season with salt and pepper according to your taste. Mix well so that the spices coat the chicken evenly.
Cutting the chicken
Remove the chicken from the pan and let it cool slightly. Then, cut it into uniform sized dice. Reserve the diced chicken.
Preparing the onions
Peel the onions and cut them in half. Put the onions in the Thermomix bowl and chop them finely: 3 seconds / speed 5.
Rinsing the chickpeas
Rinse the chickpeas under cold water to remove excess salt and liquid. Drain them well and set aside.
Assembling the salad
In a large salad bowl, mix the diced chicken, the cooled cereals, the chopped onions and the drained chickpeas.
Preparing the vinaigrette
Wash the lemon, cut it in half and squeeze it to extract the juice. In a small bowl, mix the lemon juice with 2 tablespoons of olive oil. Season with salt and pepper.
Seasoning and mixing
Pour the vinaigrette over the salad and mix gently to coat all the ingredients well. Add the freshly chopped coriander leaves. Mix one last time.
Finished cooking? Great! 🎉
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Created by
Lea Simon
1
Rezept
0
Kochbücher
Allergens
- Gluten
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