Oleegg Yasiicov

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Recipe of Watermelon Salad with Jicama

Watermelon Salad with Jicama

30 mins
30 mins
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This recipe involves bittersweet flavors for the combination of watermelon, sometimes I add a little habanera sauce but that is personal and depending on the spicy tolerance. Very fast and easy
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6 portions
  • 1 kilo chicken breast, Flat without skin and without bone
  • 1 romaine lettuce
  • 1 italian lettuce
  • 1 jicama, big
  • 1 watermelon, median
  • 100 grams cranberry , dried
  • 3 lemons
  • 1 egg
  • 1 orange
  • dressing, of balsamic vinegar
  • parmesan cheese, grated
  • ground bread


Slice the watermelon into slices the size of it (I use a very large one as my partner chose) about the thickness of a finger. The same step is followed with the jicama. leave marinating with the juice of the orange, lemon and a little olive oil with salt and pepper to taste.
Heat a frying pan or griddle to medium flame. With a lemon, make slices and put them in the pan once hot until they release the juice and remove them.
Wash and disinfect the lettuces and drain well.
Place the watermelon and jicama for 3 minutes per side if you wish you can leave a little more.
THE CHICKEN. Beat an egg with a little pepper and let it rest for 10 minutes with the breasts.
To brew them, you just have to add a bit of bread crumbs and Parmesan cheese to your liking (I put half and half) .Freish as usual.


Serve placing the watermelon on a plate first, then our mixture of lettuce, jicama and a little blueberry, finish with the chicken a splash of our balsamic dressing (you can substitute honey dressing and dijon).


You can overflow the chicken instead of breading it and you have a crispier texture with a cup of wheat flour, 2 tablespoons of Swiss knor, 1 pinch of pepper. To not use egg just leave the breast strips in water and then go through the mixture.

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