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Obicà Recipes: Insalata Pollo

1/4/2020

The appointments with our recipes continue, so that you can recreate at home the dishes from our menu and share the passion for genuine Italian food and high-quality ingredients that characterize the Obicà cuisine.


Today we suggest you a recipe with many ingredients, but very easy to make: our Insalata Pollo.

This Salad combines the strong taste of Italian Chicken, the freshness of Datterini Tomatoes and the nutritional healthy benefits of Avocado and Almonds.


Let's find it out together!


INGREDIENTS

for two people


For the Salad:

120 gr of Lamb’s Lettuce

120 gr of Datterini Tomatoes

100 gr of Avocado

80 gr of Black Olives

40 gr of Whole Almonds

For the Marinated Chicken:

200 gr of Chicken Fillet

20 gr of Rosemary

20 gr of Sage

10 gr of Thyme

1/2 Lemon

Salt to taste

Black Pepper to taste

Extra Virgin Olive Oil

Butter


For the Mustard with Apple and Celery:

50 ml of Extra Virgin Olive Oil

20 gr of Apple

20 gr of Celery

10 gr of Mustard

5 gr of Marjoram

Salt to taste

Black Pepper to taste



PREPARATION OF CHICKEN


Let's start marinating the Chicken.

Finely chop Rosemary, Sage and Thyme with a kitchen knife or a blender.

Put the Chicken Fillets in a large container with the chopped Herbs, Salt, Black Pepper, half Lemon juice and a spoonful of Extra Virgin Olive Oil.

Massage the Chicken with your hands to mix it with the ingredients.

Then, let the Chicken rest for at least half an hour, so it absorbs the flavour of Lemon and Spices.

Once finished the marinating process, you can cut the Chicken into strips of the desired size, then heat a dash of EVO Oil and a knob of Butter in a non-stick pan and then sear the Chicken Fillets for about 3 minutes per side.



PREPARATION OF MUSTARD, APPLE AND CELERY SAUCE


Now we can prepare the sauce, the tasty touch for our Salad.

We abounded a little with the doses, so you can add it several times according to your taste.

Peel the Apples and clean the Celery, then cut them into small pieces, put them in a container and add the Olive Oil.

Blend the ingredients until you get a sauce with a thick consistency.

Then add Mustard, Salt, Black Pepper and Marjoram and blend again.



HOW TO SERVE


First, place the Lamb’s Lettuce on the plate as the base of your Salad.

Add Almonds, Black Olives and Datterini Tomatoes - preferably cut in a half.

Cut the Avocado and place it on top of the ingredients, covering about half of the Salad.

Then, in the other half, place the marinated Chicken Fillets.

And now you can complete the Salad with the final touch: the Mustard with Apple and Celery.


Now you are ready to enjoy this tasty and genuine mix at home: Buon Appetito a tutti!


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