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Warme kip spinaziesalade
Voor 4 personen
1 middelgrote rode ui, geschild
2 rode of groene paprikas, zonder zaadjes en in tweeën
600 g spinazie blaadjes, gesneden
200 g slablaadjes
1 teentje knoflook
340 g kipfilet, zonder vel en zonder bot
½ theelepel rozemarijn, gedroogd en gemalen
1/2 eetlepels citroenpeper
1 theelepel de bakolie
2 eetlepels balsamico azijn
2 theelepel water
Twijgjes verse rozemarijn
Voorbereiding
Snij de paprika met snijhulpstuk 2 en de uien met snijhulpstuk 1. Zet het geheel opzij. Was de spina-
zie en de sla, droog het goed en pluk het in grote stukken. Meng de spinazieblaadjes, de slablaadjes,
de uien en de paprika in een grote schaal. Bedek en bewaar gekoeld voor ongeveer 2 uur. Snij de
kipfilet in grote stukken en breng het op smaak met rozemarijn en citroenpeper. Schil de knoflook,
snij de harde uiteinden van het teentje eraf en halveer het in de lengte. Snij met snijhulpstuk 1.
Verwarm de bakolie in een wok of een pan en bak de kipfilets met de knoflook op middelhoog vuur
voor 2-3 minuten totdat de kip gaar is en niet langer roze. Haal de kipfilet eruit en voeg de gekoelde
en gemengde salade toe.
Dressing: giet de azijn en het water in de wok van de braadpan en roer om alle gebruinde deeltjes
uiteen te laten vallen. Verdeel de dressing over de salade. Hussel voorzichtig totdat de dressing is
verdeeld. Verdeel over de borden en garneer met rozemarijntakjes.
Etenswaren voorbereiding & receptenboek
Salades
22


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