How to Prepare the Best Salad with Turkey Breast
I saw this recipe randomly while watching television this morning. And with some modifications, lunch turned out great. I was so excited to write it down and share it with all of you.
- 20 oz turkey breast (or chicken breast)
- One lettuce
- A tablespoon of ketchup
- 1 tablespoon of mustard
- A teaspoon of honey
- 3 oz mini mozzarella
- 4 oz of canned corn
- extra virgin olive oil
- aceto balsamico
- salt, pepper
Cut the chicken breast into thicker strips (about 2-3 cm wide).
In a bowl add ketchup, honey, mustard, a tablespoon of olive oil, pepper and salt, mix, add the meat, cover and let marinate for about 30 minutes. In the meantime, wash the salad, cut it and add corn and mozzarella.
I also added mushrooms. Cut them into quarters, put them on a hot, dry pan, salted them to drain the water and bake them until they turn yellow. Then I cooled them down a bit and added them to the salad.
In the absence of mozzarella and excess hard, cooked cheese from the market, I chopped the latter into cubes and also added it to the salad 🙂
In a bowl, make a dressing of 2-3 tablespoons of aceto balsamic, 1 tablespoon of olive (or sunflower) oil, some salt and pepper. Mix and pour over salad.
Roast the meat briefly on a hot, dry, uncooked pan and serve over the salad.