Ingredients
- 600 g chicken breast
- 400 g water
- cooking oil
- 2 tsp chicken spices
- 1 pinch of salt and pepper
- 800 g rocket
- 2 shallots
- 1 cucumber
- 400 g strawberries
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 150 g feta cheese
- 3 handfuls of nuts
- For the balsamic cream:
- 250 ml balsamic vinegar
- 60 ml honey (or sugar)
Instructions
Cooking time: 20 minutes chicken and 30 min for the balsamic cream.
Preparation day:
- Put the 600 g of chicken breast on the varoma tray.
- Add the water to the bowl, then put the varoma in place and cook for 15 to 20 minutes / Varoma / Speed 2, depending on the thickness of the chicken fillets.
- Allow the chicken to cool. Cut into slices using a fork and a sharp knife. Store chicken slices in an airtight container in the refrigerator for up to 3 days. Clean the bowl.
- Prepare the balsamic cream by gently heating the balsamic vinegar and honey (or sugar) in a pan. Bring to a boil, then reduce to medium-low heat. Simmer for 15 – 20 minutes until the vinegar thickens. Allow to cool and transfer to an airtight container. It will keep in the refrigerator for 1 month.
On the day itself:
- In a salad bowl, mix the 3 tbsp of olive oil with the lemon juice, salt and pepper.
- Wash the rocket. Wash and slice the cucumber and strawberries. Chop the shallot. Add everything to the salad bowl and stir well.
- Arrange the salad on 4 plates, add the pre-cooked chicken, feta cheese, nuts and drizzle with balsamic cream.
Photo & recipe: Eloïse Jennes Â
