Radicchio, mango and goat's cream cheese salad
Perfect for hot days: a crunchy salad with fresh mango and raddichio di Treviso.
Grilled honey mustard chicken on a colorful salad
A light and earthy grill dish, that can also be prepared with other poultry.
| Ingredients (4 servings) | ||
|---|---|---|
| 6 | tablespoon(s) | oil |
| 2.5 | tablespoon(s) | honey mustard |
| 1.5 | tablespoon(s) | honey |
| 4 | turkey or chicken fillets | |
| salt | ||
| pepper | ||
| 1 | bunch | of radishes |
| 3-4 | tomatoes | |
| 100 | g | lamb's lettuce |
| 2 | carrots | |
| 75 | g | rocket |
| 6 | tablespoon(s) | Aceto Balsamico Bianco |
| 1/4 | bunch | fresh herbs |
| 2 | teaspoon(s) | lemon juice |
| herb salt | ||
| pepper | ||
| 6 | tablespoon(s) | olive oil |
- For the marinade: Mix the honey mustard with the honey and oil until smooth. Season with salt and pepper. Place the chicken or turkey fillets in the marinade and leave to marinate in the fridge for a few hours.
- For the salad dressing: Mix the herbs with the remaining ingredients. Season with salt and pepper. Wash the salad. Remove the stalks from the tomatoes and cut into eighths. Peel the carrots and cut into thin strips using a peeler. Remove the leaves from the radishes, wash and cut into quarters. Mix the salad with the rocket and tomatoes.
- Remove the chicken fillets from the marinade and grill on a preheated grill for a few minutes on each side until crispy.
- Dress the salad with the marinade and serve with the freshly grilled chicken fillets.
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