Chicken carpaccio

1. Place the chicken breasts in the freezer for 30 minutes. Meanwhile make the marinade: Wash lemons, grate the zest and squeeze the juice.

2.  In a large dish, pour the olive oil and lime juice. Slice as finely as possible the chicken breasts and place in the marinade. Add salt and pepper, cover with cling film and place at least for 1 hour in refrigerator.

3. Wash the radishes and cut into slices. Before serving, sprinkle with radish slices. Garnish with lemon zest and red currants.

Our cooking tip: You can also replace by turkey breasts.

Discover more carpaccio recipes:

Strawberry carpaccio

Beef carpaccio with olive oil

Sea bream carpaccio with mango

 Photo credit: Sucré Salé