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Tommy Teleshopping Nicer Dicer Plus Manual

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Kip en avocado salade
Voor 4 personen
800 ml hete groente bouillonblokje (potje)
1 laurierblad
3 pimentos
3 teentjes
450 g kipfilet
1 sjalot
1 groene peper (bijvoorbeeld jalapeño)
½ oranje paprika
1 citroen
2 eetlepels saladeroom
2 eetlepels crème fraîche
Zout
Zwarte peper
3 mini slaharten
2 avocado’s
2 eetlepels koolzaadolie
100 g zure room
Voorbereiding
Breng het bouillonblokje aan de kook met het laurierblad, de pimentos en de teentjes. Was in
de tussentijd de kipfilets, dep ze droog en voeg het bouillonblokje toe. Laat de kip ongeveer 15
minuten op laag vuur sudderen. Haal de filets eruit, laat ze afkoelen en snij ze. Schil en halveer de
sjalot. Halveer en was de rode peper en verwijder de zaadjes. Snij de paprika in stukken, verwijder
de zaadjes en was hem. Snij de sjalot en de rode peper met snijhulpstuk 1. Snij ook de paprika met
snijhulpstuk 2. Was de citroen, droog hem, rasp 1 theelepel citroenschil eraf en pers 4 eetlepels sap
eruit. Meng de saladeroom met crème fraîche en combineer dit met de gesneden sjalot en de ci-
troenschil. Voeg naar smaak peper en zout toe aan de dressing, meng dan de rode peper, de paprika
en de stukjes kip erin. Was de sla, pluk het in stukken, dan goed wassen en drogen. Leg de sla op
de borden. Halveer de avocado’s, verwijder de pitten, schil ze en snij ze met snijhulpstuk 2. Voeg de
helft van de avocado blokjes toe aan de kip salade en meng goed.
Doe de resterende stukjes avocado voor de avocado dressing in een hoge schaal samen met de
citroensap, de koolzaadolie en 2 eetlepels kip bouillonblokje, pureer ze en voeg ze al roerend toe
aan de zure room. Breng het op smaak met peper en zout. Besprenkel de dressing over de sla. Leg
de kip salade erop en serveer.
Etenswaren voorbereiding & receptenboek
Salades
… 30 …


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