Avocado Salad, Chicken Rollade
Material- 250 g avocado flesh
- 85 g Romaine lettuce
Rollade Chicken
- 400 g skinless chicken breast meat
- 3 grams parsley, chopped
- 120 g mayonnaise
- 2 tablespoons lemon juice
- 50 ml fresh cream
Garnish
- 20 g red pepper
- 20 g yellow peppers
How to Make
Rollade Chicken
- Season the chicken with parsley, salt and pepper
- Roll up by using plastic film to the solid
- Boil the chicken rolls in water at 85 C for approximately 35 minutes
- Wait until cool and put in refrigerator for 2-3 hours, then remove and thin slices.
Avocado
- Peel the avocado, thinly sliced, then soak in cold water that has been in the mix lemon juice (for color does not fade).
Sauce
- Enter all the above ingredients into a blander, stirring until smooth.
- Serve on a black plate, to obtain a luxurious appearance.
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Published: 2011-04-20T08:07:00-07:00
Avocado Salad, Chicken Rollade
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