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    Mexican style corn and Grana Padano salad

    Group 393Easy
    Group 3824 people
    T225 min


    300g chicken breasts
    200g boiled chickpeas
    100 g cooked corn kernels
    200g Grana Padano
    100g guacamole sauce, or ½ avocado
    lemon juice
    1 chili
    1 shallot and salt
    40ml extra-virgin olive oil
    chilli or cayenne pepper
    200g tortillas


    STEP 1

    Cut the Grana Padano into little balls with the help of a small sphere cutter. Dice the chicken breasts. Season the chickpeas and the well-drained corn kernels.




    STEP 2

    If making your own guacamole sauce, blend the pulp of half an avocado with the minced shallot and chilli, lemon juice, salt and a little olive oil.





    STEP 3

    In a non-stick pan, sauté the chopped chicken in a little olive oil for a few minutes over medium heat and season with salt and chilli pepper.



    STEP 4

    Divide all the ingredients in 4 serving bowls, keeping the warm chicken till last.
    Garnish with the little balls of Grana Padano and the tortillas and serve.