Chicken Salad, Roasted Peppers and avocados

An ' alternative ' chicken salad, for which I took inspiration from a collection of recipes of ' Alice ': the ingredients are chicken breast, Roasted Peppers, avocado, lettuce and very little mayonnaise to bind all. Has a fresh and creamy consistency, enriched with avocado and buttery delight from the unmistakable note of peppers. I marinated for a long time the chicken in oil and lemon thyme and I accompanied the salad with a piadina romagnola Igp toasty and crunchy. Is’ easy to make and the only thing a little’ challenging, the peppers, You can prepare it the day before and then assemble all. With my partner was a great success. You can serve tasty mini portions as a Starter, as cool according to dinner or even as a main course. Try it and let me know.

Ingredients for 4 people:

• 800 grams of chicken breast slices
• 2 avocado
• 4 large red peppers
• 2 lettuce hearts
• lemon thyme as required
• extra virgin olive oil as required
• salt and pepper
• the juice of a lemon
• 5 tablespoons mayonnaise
• two piadina Igp

First you must prepare Roasted Peppers, that must be cooked whole. There are several ways: the flame, on the grill, in the oven. I (and advice to get them) on the grid and covered, by having them cook over medium-high heat until it roasting outside. You can also keep the flame of oven until the skin doesn't scorch, or wrap them in aluminum foil and bake for 1 hour at 200 degrees. Once they are dark outside, put them in bags-Frost, close them well and let them rest 15 minutes: continue to cook with their steam and all scalped? more easily.

A few hours before preparing the dish, Marinate chicken breasts with lemon juice, oil and lemon thyme. Once marinated, Cook the chicken breasts on hot grill or in a pan, always thoroughly preheated, until they are golden. Allow to cool and cut into pieces about one centimeter to two .

Finely chop the lettuce hearts. Peel the avocado, remove the core and cut it into wedges first and then into small pieces. Peel the peppers, make them into strips and then into small pieces and toss with a little oil, Salt, pepper and a few sprigs of thyme.

To compose the salad, put the chicken in a bowl, lettuce, the avocado, the peppers: season with salt and pepper if necessary and add the mayonnaise, stirring gently until well blended it all. Serve the chicken salad with piadina Igp warmed over text and cut into wedges.

THE PAIRING: This dish has a sweetness due to the avocado and roasted pepper and a lemon mayonnaise and greasy acid due to. We suggest then to combine a blister. In particular a Malvasia (Istria) spumante extra dry, produced by the farm Moletto, characteristic aromas and very soft to the palate.