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Chicken salad with preserved lemons and Abondance cheese
(1 vote)
Cheese :
AbondanceDish type :
StarterSeason :
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.
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.
