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Chicken salad with preserved lemons and Abondance cheese

(1 vote)
  • Cheese :

  • Dish type :

  • Season :

    Spring, Summer

Ingredients - for 4 persons

  • 2 chicken breasts
  • 100g Abondance cheese
  • ½ tsp. ground cinnamon
  • 10 strands of saffron
  • 2 cucumbers
  • 1 tbsp. pickled preserved lemon peel
  • 1 handful of flat parsley leaves
  • 12 mint leaves
  • 2 tbsp. olive oil
  • 60g slightly toasted flaked almonds.


  1. Preheat the oven to 200°C.
  2. Place the chicken in a roasting pan, sprinkle it with the cinnamon and saffron and then pour in 250ml of water. Cover with foil and leave to poach in the oven for 30 minutes.
  3. When it is still tender yet cooked in the middle, remove from the oven and leave to cool in its cooking juices.
  4. Chop the cucumber and Abondance cheese into small cubes and place in a bowl with the preserved lemon, parsley and mint.
  5. Cut the chicken breasts into pieces and add to the salad.
  6. Mix the oil with a bit of the cooking juice, add salt and pepper. Pour the sauce over the salad. Garnish with the toasted almonds.