With summer operation or without it we should have at least one daily salad, although when the heat is squeezed it is when they feel the most. We can make them a little more complete and take them as a single dish. The salad of canons, melon and crispy chicken It is a good example and a delight. Do not stop trying it.
The batter for chicken It is also delicious with hazelnuts. You can crush the dried fruit until it becomes powder or leave it in granillo as we did this time. In both ways the result is the same, but it changes the sensation on the palate when we bite a piece. Nothing else.Live to the PalateHow to make fake Gildas and give a twist to the traditional recipe
IngredientsFor 2 persons
- Canons 100 g
- Toad skin melon, slice 1
- 100 g chicken breast
- Almond granillo 2 tablespoons
- Ground black pepper
- Extra virgin olive oil
- Apple vinager
How to make canon salad, melon and crispy chickenDifficulty: Easy
- Total time 20 m
- Elaboration 15 m
- 5 m cooking
We wash and dry the canons. We place them as a base in a salad bowl. We make melon balls, or pieces and distribute them on the canons. We heat a little olive oil in a pan or iron.
Salpimentamos the breast And chop it up. We batter, pressing, on the almond in grain and mark the chicken on both sides on the plate. Take out an absorbent paper to drain the excess fat and spread over the salad.
We make a dressing with a little salt, olive oil and apple cider vinegar. We take it separately to the table and that each guest dress their salad to taste.
With what to accompany the salad of canons, melon and crispy chicken
This salad of canons, melon and crispy chicken We can take it warm or cold. We like it with freshly cooked chicken, so it contrasts very well with the freshness of the melon and the rest of the salad. In any case, it is best that you do it at the moment.