INSTRUCTIONS
Prepare the chicken ahead of time so that it can cool. Wash the chicken breast and dry it thoroughly with a paper towel. Cut it in half, remove the bones and slice it into strips. Place it in a bowl and season with salt, pepper, cumin powder and a glass of lager. Cover and leave to marinate in the fridge for at least 30 minutes.
Peel the onions and cut them into segments. Heat a griddle over strong heat and grill the onions for a couple of minutes. Drain all the marinade from the chicken and add it to the onions. Brush with Zucchi 100% Italiano extra virgin olive oil and cook briskly in a frying pan, stirring frequently, for about 5 minutes, until the meat is thoroughly cooked. Transfer to a plate and leave to cool.
Prepare the ginger sauce. Place the grated rind and juice of the lime, a teaspoon of mustard, a teaspoon of grated ginger and a pinch of salt in the blender jug. Blend, dribbling in about half a glass of Zucchi 100% Italiano EVOO, to make a smooth sauce.
Wash the baby salad leaves and drain them thoroughly. Peel the avocado and cut it into segments. Arrange all the ingredients in a wide bowl, add the chicken strips and dress with the ginger sauce, then serve immediately.
COOK TIME
PREP TIME
SKILL LEVEL
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