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Poke Bowl with chicken breast and mixed greens with red fruits and flowers.
1
10min
Citterio
An explosion of colors, flavors, and freshness in a simple yet refined dish. This salad is perfect for those who want a light, nutritious meal that’s also full of taste. The mixed greens with flowers add an elegant and aromatic touch, while the red fruits—raspberries, blackberries, and blueberries—bring a sweet and slightly tangy note that pairs perfectly with the delicacy of the oven-baked chicken breast.
80g of oven-baked chicken breast
150g of mixed greens with flowers
Red fruits: raspberries, blackberries, blueberries
Salt
Extra virgin olive oil
Wash the red fruits (raspberries, blackberries, and blueberries) thoroughly under cold running water and drain well. If necessary, gently pat them dry with a kitchen towel to remove any excess water.
Place the mixed greens with flowers in a large bowl or directly on the serving plates. Add the red fruits, spreading them evenly over the salad. Slice the oven-baked chicken breast into thin slices and arrange them on top of the salad and fruit mix.
Le Sofficette
Carefully selected ingredients, simple recipe and slow oven cooking. Sofficette chicken breast slices are made in this way, tasty slices for a light meal, rich in protein.
