Crispy bread salad with chicken and radicchio

Step 1/4

• ¼ baguette
• 50 g jarred pitted green olives
• ¼ head radicchio
• ½ romaine heart
• 30 g Parmesan cheese

• bowl (large)
• peeler
• bowl

Cut or tear the baguette into bite-sized pieces and set aside. Lightly smash olives or leave as a whole. Pluck radicchio and romaine lettuce heart into pieces and place in a large bowl. Using a peeler, freshly shave Parmesan over the salad. Add olives.

Step 2/4

• 1 chicken breasts
• 1½ cloves garlic
• ½ tbsp Byodo Brat-Olive Mediterran
• salt

• knife
• cutting board
• frying pan
• aluminum foil

Butterfly chicken breasts, season both sides with salt. Fry in a hot pan with olive oil for approx. 5 min. on all sides, or until the chicken is cooked through. Add garlic cloves and fry briefly. Remove chicken from pan and wrap in aluminum foil. Remove garlic clove, and set aside.

Step 3/4

• 2½ tbsp Byodo Brat-Olive Mediterran
• salt

• spatula

Add some more olive oil to the same pan and heat over medium heat. Add the bread pieces and coat with the oil on all sides. Lightly salt the croutons and fry for approx. 8 - 10 min. until the bread is crispy and golden brown. Remove and add to the salad.

Step 4/4

• 1½ tbsp red wine vinegar
• ½ tbsp honey
• 50 ml water
• ¼ lemon
• salt
• pepper
• 2 tbsp Byodo Olivenöl nativ extra, aus Italien

• liquid measuring cup
• immersion blender

Add fried garlic cloves, red wine vinegar, olive oil, honey, a little water, salt, and pepper in a measuring cup and puree with an immersion blender. Pour the dressing over the salad and mix everything roughly. Drizzle with fresh lemon juice. At last, slice the chicken and serve it together with the salad. Enjoy!

Enjoy your meal!