8 slices of Italian chicken breast (about 2 cm thick)
2 large garlic cloves
1 small onion, peeled and cut in half
1/3 cup of black olives without pits
1 cup of fresh parsley leaves
2 medium tomatoes, seeded and cut in half
1 can of tuna in water (170g)
3 tablespoons of red wine vinegar
1/2 cup of olive oil
salt and pepper to taste
8 slices of Italian chicken breast (about 2 cm thick)
2 large garlic cloves
1 small onion, peeled and cut in half
1/3 cup of black olives without pits
1 cup of fresh parsley leaves
2 medium tomatoes, seeded and cut in half
1 can of tuna in water (170g)
3 tablespoons of red wine vinegar
1/2 cup of olive oil
salt and pepper to taste
Dry the chicken quickly in the oven
Cut it into pieces and place them in a salad bowl
Put the garlic cloves in a food processor, process until well chopped, about 5 seconds
Add the onion and process until well chopped, about 5 times
Add the olives and parsley leaves and process until coarsely chopped, about 3 times
Add the tomatoes and process until they're roughly chopped
Remove everything from the bowl and spread it over the chicken
Sprinkle tuna on top
Process vinegar, oil, salt, and pepper in a food processor and drizzle over the salad
Mix well
Cover with plastic wrap and let sit at room temperature for 1 hour
Mix again before serving
Serve 8 portions.
