Usuba
Grilled Chicken Salad with Vegetables
Light chicken salad with fresh vegetables and aromatic dressing based on olive oil and vinegar. Garnished with prosciutto, feta, and olives.
- Total
- 15 min
- Standard serving
- 514.7 g
Ingredients
Total 18- Extra virgin olive oil
42.5 ml≈ 3 tbsp - Champagne Vinegar
5 g≈ 1 tsp - Rice vinegar
2.55 ml≈ 1/2 tsp - Oregano
0.128 g - Dried thyme leaves
to taste≈ 2/3 tsp - Chili flakes
0.298 g - Salt
to taste - Black peppercorns
to taste≈ 1.5 pcs - Grilled Chicken
58.33 g - White cabbage
255 g≈ 5 slice - Celery stalk
8.5 g≈ 1 tbsp - Carrot
17 g - Fennel
42.5 g - Red onion
25.5 g≈ 3/4 slice - Prosciutto
20 g≈ 1.5 slice - Olives
4.455 g≈ 1 pcs - Feta cheese
16.67 g≈ 1 tbsp - Chopped parsley
16.67 g≈ 3.5 tbsp
Instructions
- 1
Step 1
Mix olive oil, champagne vinegar, rice vinegar, oregano, thyme, and red pepper in a bowl. Season with salt and black pepper to taste.
- 2
Step 2
Cut the grilled chicken into pieces. Shred the cabbage and fennel. Slice the celery thinly on the diagonal. Cut the carrots into thin strips. Slice the red onion into thin rings.
- 3
Step 3
In a large dish, mix the chicken, cabbage, celery, carrot, fennel and onion. Pour in the dressing and mix well. Season with salt and pepper to taste.
- 4
Step 4
Arrange the salad on plates. Garnish with fennel leaves, sliced prosciutto, and olives. Sprinkle with feta cheese and chopped parsley.
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