Wash the vegetables well, leaving them in water for 15 minutes with a little salt or bleach; then drain and make the necessary cuts, leaving them on ice to maintain their freshness and crunchiness.
The chicken is cooked and shredded, the bread is cut into cubes and placed in a preheated oven for 5 minutes until golden.
Place the vegetables on a platter and decorate with cherry tomatoes, chicken, and croutons.
Vinaigrette: in a bowl, place the oil and balsamic vinegar, whisk gently, add salt, pepper, and drained curly parsley, and dress the salad with this vinaigrette.
Serve accompanied by red or white wine.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?