5 cups of water
1/4 cup of lemon juice
1 1/2 teaspoons of salt
1 kg of chicken breast, cut into small pieces
10 leaves of American lettuce
10 leaves of curly green lettuce
10 leaves of red leaf lettuce
10 sprigs of fresh parsley, chopped
10 leaves of radicchio
10 leaves of rucola
2 medium-sized carrots, peeled and sliced
1 small onion, cut into 3 pieces
1 small Japanese turnip, peeled and sliced
1 stalk of celery, cut into 3 pieces
Pesto Sauce
2 cups of fresh basil leaves
1 cup of olive oil
1/2 cup of pine nuts
1/4 cup of grated Parmesan cheese
2 cloves of garlic
Salt to taste
To dust
4 tablespoons of toasted black sesame seeds
To drizzle
Olive oil
5 cups of water
1/4 cup of lemon juice
1 1/2 teaspoons of salt
1 kg of chicken breast, cut into small pieces
10 leaves of American lettuce
10 leaves of curly green lettuce
10 leaves of red leaf lettuce
10 sprigs of fresh parsley, chopped
10 leaves of radicchio
10 leaves of rucola
2 medium-sized carrots, peeled and sliced
1 small onion, cut into 3 pieces
1 small Japanese turnip, peeled and sliced
1 stalk of celery, cut into 3 pieces
Pesto Sauce
2 cups of fresh basil leaves
1 cup of olive oil
1/2 cup of pine nuts
1/4 cup of grated Parmesan cheese
2 cloves of garlic
Salt to taste
To dust
4 tablespoons of toasted black sesame seeds
To drizzle
Olive oil
Pesto Sauce
Mix all ingredients in a food processor until smooth and thick. Reserve
Assemble
1
Clean the chicken breast with lemon juice and water, then cook it in a pot with salt, celery, onion, and carrot for 30 minutes or until tender
2
Remove the skin from the chicken breast, chop it into small pieces, and mix it with the pesto sauce
3
Arrange the lettuce leaves on a plate, sprinkle the toasted sesame seeds over them, and drizzle with olive oil if desired.
