Flavors and Recipes

Chicken salad with ruccola, soybeans and balsamic vinegar of Modena IGP PONTI

Easy x4

Season the chicken breasts with salt and pepper, drizzle lightly with a little olive oil, grill them on a hot plate keeping the pink inside, cut into slices and arrange on serving plate in a rucola bed. Garnish with bean sprouts.
In a bowl place the salt, pepper and balsamic vinegar of Modena IGP PONTI. Add the oil and mix vigorously. Season the chicken breasts with the prepared vinaigrette.
If desired, decorate with some pomegranate berries.

200g chicken breast
60 g of rucola
30 g of soybeans
1 dl of extra virgin olive oil
40 ml of Balsamic Vinegar of Modena IGP PONTI
salt and pepper qs