Ingredients
| 650 g | chicken breast |
| 150 g | lettuce |
| 100 g | red radicchio |
| 60 g | arugula |
| 60 g | bread crumbs |
| 25 g | peeled almonds |
| 5 g | parsley |
| 2 g | garlic powder |
| 1 dcl | yoghurt |
| 0,3 dcl | Aceto balsamico |
| 40 g | mayonnaise |
| 1 dcl | olive oil |
| 30 g | Dida Boža green olive tapenade |
| 20 g | Dida Boža black olive tapenade |
| herbs (basil and thyme) | |
| salt and pepper |
Preparation
Serves 4, preparation time 25 min.
Cut chicken breast into pieces of same thickness and marinade it in Dida Boža green and black olive tapenades and 0,5 dcl olive oil. Leave the chicken to marinade on cold for 10 minutes. While waiting for the chicken to cool down, wash, chop and dry the salad. Make dressing using yoghurt, mayo, aceto balsamico, garlic powder, salt and pepper. Make dry dressing by mixing breadcrumbs with parsley, toasted almonds, spices, and rest of the olive oil, and chop finely in a blender. Grill marinated chicken in a pan, when finished cut into slices, mix with the dry dressing, serve on top of the salad and add the yoghurt dressing.
