Ingredients
- 350 g chicken breast
- 300 g carrots
- 120 g crumb of homemade bread
- 120 g salad misticanz
- 12 quail eggs
- thyme
- rosemary
- extra virgin olive oil
- salt
For the recipe of mixed salad with chicken and eggs, put the quail eggs in a saucepan with cold water and cook them for 4 minutes after the boiling begins. Then cool them in cold water and finally shell them. Check the carrots and peel them, then, with the same potato peeler, cut them into thin strips, or cut them into sticks or grate them.
Cut the chicken into pieces, collect them in a bowl and season with a drizzle of oil, a sprig of rosemary and 2 of thyme. Cook them by sautéing them in a pan for 3-4 minutes. Cut the crumb into cubes and brown them in a pan with a drizzle of oil and rosemary.
Collect all the ingredients with the mixed salad in a salad bowl and serve them, seasoned with oil and salt and, if desired, a little lemon juice.
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