Chicken salad with preserved lemons and Abondance cheese
(1 vote)
Cheese :
Abondance
Dish type :
Starter
Season :
Spring, Summer
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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.
Preparation
Preheat the oven to 200°C.
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.
When it is still tender yet cooked in the middle, remove from the oven and leave to cool in its cooking juices.
Chop the cucumber and Abondance cheese into small cubes and place in a bowl with the preserved lemon, parsley and mint.
Cut the chicken breasts into pieces and add to the salad.
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.