Dairy Free | Gluten Free | Institutional | Traditional

Chicken salad and light red kidney bean

Ingredients:

Chicken salad and light red kidney bean

  • 2 cooked chicken breasts (boiled or roasted)
  • 1 large cooked beet
  • 1 red onion
  • ¼ red cabbage
  • 2 to matoes
  • 300 g cooked light red kidney beans
  • 4 tablespoons of balsamic vinegar
  • Salt
  • Pepper
  1. Shred the chicken into “threads”.
  2. Cut the beet into very thin slices. Peel the red onion and cut it into julienne strips.
  3. Julienne the red cabbage and dice the tomatoes
  4. Mix the chicken with the beet, onion, red cabbage, tomatoes and light red kidney beans in a bowl.
  5. Dress with olive oil, balsamic vinegar, and salt and pepper to taste.
  6. Serve
Starter
Dairy Free, Gluten Free, Institutional, Traditional

Method:

Chicken salad and light red kidney bean

  • 2 cooked chicken breasts (boiled or roasted)
  • 1 large cooked beet
  • 1 red onion
  • ¼ red cabbage
  • 2 to matoes
  • 300 g cooked light red kidney beans
  • 4 tablespoons of balsamic vinegar
  • Salt
  • Pepper
  1. Shred the chicken into “threads”.
  2. Cut the beet into very thin slices. Peel the red onion and cut it into julienne strips.
  3. Julienne the red cabbage and dice the tomatoes
  4. Mix the chicken with the beet, onion, red cabbage, tomatoes and light red kidney beans in a bowl.
  5. Dress with olive oil, balsamic vinegar, and salt and pepper to taste.
  6. Serve
Starter
Dairy Free, Gluten Free, Institutional, Traditional

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