San Francisco Salad with Pepper Mint InfusionO MEU TEMPERO
What makes this salad evocative of San Francisco? The colorful combination of chicken, red and orange bell pepper, watercress, and mango, with cheese and couscous rounding out the components. The couscous is infused with the flavor of spearmint tea and also topped with a vibrant paste made by grinding together fresh cilantro, red chili pepper, and spinach, and more cilantro is sprinkled on top of the salad just before serving.
- Season the chicken breast with paprika, pepper and salt. Lightly beat with the rolling pin to make it thinner. Fry in a large frying pan with a drizzle of olive oil and in the middle of frying add the pieces of the peppers. Slice the chicken breast. Put the couscous in a bowl. Make an infusion with a teaspoon of mint and boiling water and let stand for 5 minutes. Pour over the couscous until all the liquid is absorbed. Separate the beans with a fork. In the food processor, grind the coriander, chilli and spinach. Peel the mango and cut into cubes.
- Plate by placing the couscous in a large serving dish, on top of the crushed preparation and seasoning with olive oil. Arrange the watercress, peppers, mango, chicken, remaining coriander and small cubed cheese. Season with olive oil. A delight. Kisses to all
|Calories720Calories from Fat210|
|% DAILY VALUE|
|Calories from Fat210|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.