Mesclun salad with potatoes, bell peppers and chicken
This recipe eith, mesclun potato, pepper and chicken will delight the taste buds of gourmets. A simple dish, refined and elegant.
1. Preheat the oven at 180°C (th.6).
2. Cut the chicken breasts into big strips. Place them on a plate. Sprinkle with olive oil, cumin powder and salt. Toss and set aside.
3. Wash the bell peppers. Cut them in 2 and remove the seeds. Cut them into large strips. Wash the potatoes and cut in 2. Place the bell peppers and the potatoes on a baking tray. Sprinkle with olive oil and season with salt and pepper. Pour a little water on the tray. Bake for 40 minutes, turning the bell peppers regularly.
4. Heat a little olive oil in a pan, add the chicken and brown. Adjust to a low heat and then cook for 12 minutes covered. Remove the chicken from the pan and deglaze with vinegar. Pour the vinegar in a bowl and add 3 times the quantity of olive oil. Remove the vegetables from the oven.
5. Put the mesclun, the chicken and the vegetables in a bowl. Pour the vinaigrette on top. Toss salad and serve.
Photo credit: Sucré Salé
