Jean Routhiau

 
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Chicken salad with citrus fruit on a bed of lamb's lettuce

Based on Jean Routhiau's wafer sliced roast chicken  Chicken salad with citrus fruit on a bed of lamb's lettuce
  • Season : Automne / Hiver
  • People : 4
  • Preparation : 15 min
  • Cooking : 0 min
  • Difficulty :  
  • Cost :    
 
  • Ingredients : - 300gr Jean Routhiau wafer sliced roast chicken
    - 6 tomatoes
    - 1 pink grapefruit
    - 100g bean sprouts
    - a few leaves of lamb’s lettuce
    - shelled pistachio nuts
     
    Citrus fruit sauce
    - 1 tsp strong mustard
    - 30g sliced onions
    - several leaves of flat leafed parsley
    - juice of half a grapefruit
    - juice of one lime
    - 1 natural yoghurt
    - 1 ssp olive oil
    - ½ ssp curry powder
    - 2 tsp ginger
    - salt, ground pepper
    - 1 ssp balsamic vinegar
     
  First step :

 

Wash the tomatoes and slice them. Peel the grapefruit and cut in four. Wash the lamb’s lettuce and the bean sprouts. Brown the shelled nuts in a pan for two or three minutes.

Second step :

 

Sauce:
Process the onions, mustard, oil, vinegar and parsley. Add the fruit juices and mix well. Add the yoghurt, curry powder, ginger, salt and pepper and mix to a creamy consistency.

Third step :

 

In a salad bowl, arrange the lamb’s lettuce, the tomatoes, grapefruit, bean sprouts and the Jean Routhiau wafer sliced roast chicken. Cover with the sauce and sprinkle the pistachios over the salad. 


Jean Routhiau wishes you will enjoy your meal !


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