Simple Way to Make Speedy Sautéed Garlic Chicken Salad
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Recipe of Award-winning Sautéed Garlic Chicken Salad. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sautéed Garlic Chicken Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sautéed Garlic Chicken Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sautéed Garlic Chicken Salad is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few components. You can cook Sautéed Garlic Chicken Salad using 8 ingredients and 4 steps. Here is how you cook that.
I was picked as a cooking tester for a brand of vinegar. I tasted the vinegar at the interview and wanted to make the salad like this. The salad was tasty as I hoped!
Apple cider vinegar I used has spices such as clove and cardamon and perfectly matches the umami from chicken and scallops. Recipe by ochikeron
Ingredients and spices that need to be Get to make Sautéed Garlic Chicken Salad:
- 1 Chicken breast
- 1 clove Garlic
- 1 Salt and coarsely ground black pepper
- 1 Potato
- 4 Cherry tomatoes
- 1 Mesclun mix
- 1 tbsp Vegetable oil
- 1 Apple cider vinegar
Instructions to make Sautéed Garlic Chicken Salad
- Slice the garlic (remove the core). Season the chicken with the garlic, salt and pepper. Halve or quarter the cherry tomatoes. Wash the mesclun mix and drain well.
- Cut the potatoes into wedges. Heat 1 tablespoon of vegetable oil in a pan over medium-high heat and add the potatoes and cook until nicely browned and crispy on the outside. Remove the potatoes from the pan and season with salt and pepper.
- In the same pan, sauté the chicken, skin side down, until the skin is golden brown and crispy. Flip the chicken and sauté until fully cooked.
- Slice the chicken and place on a plate and top with the potatoes, cherry tomatoes and baby leaves. Sprinkle with the rough ground black pepper and drizzle with apple cider vinegar.
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