Green Salad with Mozzarella Balls, Fillets, and White Vinaigrette Sauce
15'
10'
easy
4
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Breaded Chicken Strips
ΦΙΛΕΤΙΝΙΑ από ΣΤΗΘΟΣ ΚΟΤΟΠΟΥΛΟ MIMIKOS
200 γρ. μιξ πράσινα σαλατικά
(baby ρόκα, baby σπανάκι, κόκκινο λάχανο, μαρούλι)
250 γρ. ντοματίνια
100 γρ. καρύδια
250 γρ. μοτσαρελίνια
λευκό σουσάμι
αλάτι
πιπέρι
|
Για τη sauce:
150 γρ. ελαιόλαδο
50 γρ. λευκό βαλσάμικο
20 γρ. απαλή μουστάρδα
30 γρ. μέλι ανθέων
αλάτι
πιπέρι
Ingredients
For the sauce:
150 g olive oil
50 g white balsamic vinegar
20 g mild mustard
30 g flower honey
salt
pepper
MIMIKOS Breaded Chicken Strips
200 g mixed green salads
(baby rocket, baby spinach, red cabbage, lettuce)
250 g cherry tomatoes
100 g nuts
250 g mozzarella
white sesame
salt
pepper
Preparation
Preheat the oven to 200ºC (392ºF). Place the fillets on parchment paper and bake for 10 minutes, or fry them in a deep pan for 3 minutes.
Cut the cherry tomatoes into pieces. Toast the sesame seeds in a preheated oven for 5 minutes.
For the White Vinaigrette:
In a blender, first mix the balsamic vinegar with mustard and honey. Then add the olive oil, sunflower oil, and season to taste.
For Assembling the Salad:
Distribute the greens, cherry tomatoes, walnuts, and mozzarella balls evenly among 4 salad plates. Top with sliced fillets, sprinkle sesame seeds, and drizzle a little vinaigrette on each plate. Serve the remaining vinaigrette in a small dipping bowl alongside each salad. Enjoy!
If the dressing turns out too thick, we can add a little water.
A recipe by MIMIKOS.
watch the recipe video
