Ensalada "clasica" Recipe
Fresh mixed greens salad with avocado slices and cucumbers, covered with a tender marinated grilled chicken breast, asparagus, cherry tomatoes and red pepper slices sautéed in olive oil. All topped with queso fresco, and raspberry vinaigrette on the side.
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Ingredients
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Salad Base
Chicken
Raspberry Vinaigrette
Method
Preparation of Chicken
- 1
Marinate the Chicken
In a bowl, combine olive oil, lemon juice, garlic powder, salt, and black pepper. Add the chicken breast and ensure it is well coated. Let it marinate for at least 30 minutes.
- 2
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken breast for about 6-7 minutes on each side, or until fully cooked. Remove from heat and let rest before slicing.
Cooking Vegetables
- 3
Sauté Asparagus and Red Pepper
In a skillet, heat olive oil over medium heat. Add the asparagus and red bell pepper slices. Sauté for about 5-7 minutes, or until tender-crisp. Remove from heat.
Salad Assembly
- 4
Prepare the Salad Base
In a large serving bowl, layer the mixed greens. Slice the avocado and cucumber, and arrange them on top of the greens. Add the sautéed asparagus and red pepper slices, and sprinkle the cherry tomatoes over the salad.
- 5
Add Chicken and Cheese
Slice the grilled chicken breast and place it on top of the salad. Crumble the queso fresco over the entire salad.
Making Raspberry Vinaigrette
- 6
Combine Ingredients
In a small bowl, whisk together the raspberry jam, balsamic vinegar, olive oil, Dijon mustard, salt, and black pepper until well combined.
Serving the Salad
- 7
Plate and Serve
Serve the salad immediately with the raspberry vinaigrette on the side for drizzling.
