Wash the vegetables well, leave them in water for 15 minutes with a little salt or hypochlorite, then drain them and make the respective cuts, leave them with ice to preserve their freshness and crispness.
The chicken is cooked and shredded, the bread is cut into cubes and placed in the previously heated oven for 5 minutes until golden brown.
Transfer the vegetables to a tray and decorate with the cherry tomato, the chicken and the croutons.
Vinaigrette: in a bowl, place the oil and balsamic vinegar, beat in an enveloping way, add salt, pepper and bled curly parsley, dress the salad with this vinaigrette.
Serve with red or white wine.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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