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Grilled chicken breast served with crunchy 'Sombrero' salad
4 pieces chicken breast
15 ml lemon juice
15 ml white wine
1 tablespoon ketchup
1 tablespoon honey
30 ml Teriyaki sauce
50 ml vegetable oil
2 cloves garlic
„Sombrero” salad:
300 g Crunchy „Sombrero” Salad Bonduelle
2 red onions
150 g cheddar cheese
150 g chicken breast (cooked)
1 jalapenos red pepper
80 g pelati tomatoes
1 package wheat flour tortillas
sour cream
fresh coriander
salt, coarsely ground colored pepper
Cream of red kidney beans "Kidney":
200 g Bonduelle Red Kidney Beans
30 g red onions
30 g carrots
50 g butter
2-4 cloves garlic
300 g chicken bullion
30 ml 36% sour cream
salt, white pepper
Grilled chicken breast:
- Combine all liquid ingredients with finely minced garlic in a bowl.
- Marinade chicken breast for 24 hours in the fridge.
- Grill.
„Sombrero” salad:
- Let cooked chicken breast cool off, then dice it.
- Cut drained pelati tomatoes into small pieces.
- Shred cheddar cheese on the largest shredding blade.
- Dice jalapenos red pepper and red onions.
- Blend in Sombrero salad, add fresh coriander, salt and pepper to taste.
- Place an amount of mixture onto the center of tortilla and fold up the lower portion to form a "pocket."
Cream of red kidney beans "Kidney":
- Fry finely cut carrots and red onions on butter, then add red kidney beans and chicked bullion with minced garlic.
- Cook until soft, then mix. Add sour cream and season with salt and pepper to taste.
Serving:Put a serving of the cream of red beans on the plate. Arrange grilled and thickly sliced chicken breast on top. On the side place Sombrero Salad heated in the stove in a midium-sized tortilla, dressed with sour cream. Decorate with fresh coriander and chives.
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