Thane Fitness Nicer Dicer FUSION, Инструкция по применению и книга рецептов

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Instructions for Use & Recipe Booklet
Salads
Chicken salad with avocado
Ingredients for 4 people:
800 ml chicken stock (clear)
1 bay leaf
3 allspice berries
3 cloves
450 g chicken breast fi lets
1 shallot
1 green chilli (e.g. Jalapeño)
1 orange pepper
1 unwaxed lemon
2 tbsp. salad cream
2 tbsp. crème fraîche
Salt
Black pepper
3 heads of mini romaine lettuce
2 avocados
2 tbsp. rapeseed oil
100 g sour cream
Preparation:
Bring the chicken stock, bay leaf, allspice berries and cloves to the boil in a
pan. In the meantime, wash the chicken breast fi lets, pat dry and place in
the stock. Cook the chicken over a low heat for 15 minutes, then remove
the fi lets, allow to cool and dice with blade G. Peel the shallot, cut in half
and remove the hard root. Cut the chilli in half, deseed and wash. Cut the
pepper in half, remove the stalk and seeds, and wash. Dice the shallot and
chilli with blade C and the pepper with blade D. Wash and dry the lemon,
fi nely grate 1 tsp. Lemon zest and squeeze the lemon to provide 4 tbsp.
lemon juice. Put to one side.
For the dressing, mix the salad cream with the crème fraîche, the diced
shallot and the lemon zest. Season the dressing with salt and pepper, then
mix with the diced chilli, pepper and chicken.
Clean and pick the romaine lettuce, then wash and dry. Serve the salad
onto plates. Cut the avocados in half, remove the stones, peel and dice
with blade H. Add half of the diced avocado to the chicken salad and mix.
Puree the remaining diced avocado with the lemon juice, rapeseed oil and
2 tbsp. of chicken stock to make the dressing, then stir in the sour cream.
Season with salt and pepper. Drizzle the dressing over the romaine lettuce.
Arrange the chicken salad on the lettuce leaves and serve.