2 tablespoons of olive oil
1 tablespoon of butter
160g of chicken breast
4 watermelon chunks
4 sprigs of parsley
leaves of mint
Molho:
100g of watermelon
1/3 cup of olive oil
2 tablespoons of lemon juice
1/2 teaspoon of salt
1 tablespoon of mustard
1/2 teaspoon of cumin
1 minced garlic clove
For decoration:
2 pickles in brine (72g)
8 black olives (24g)
2 tablespoons of olive oil
1 tablespoon of butter
160g of chicken breast
4 watermelon chunks
4 sprigs of parsley
leaves of mint
Molho:
100g of watermelon
1/3 cup of olive oil
2 tablespoons of lemon juice
1/2 teaspoon of salt
1 tablespoon of mustard
1/2 teaspoon of cumin
1 minced garlic clove
For decoration:
2 pickles in brine (72g)
8 black olives (24g)
Heat the olive oil and butter, then fry the chicken breast until golden brown
Cool and refrigerate
Slice the chicken into thin strips and divide into 4 plates
Place a watermelon chunk, parsley, and mint leaves on each plate
Serves with the dressing and decorates with sliced pickles and chopped olives
To make the dressing: blend all ingredients in a blender
Serve in quarters.
