- 1 chicken breast
- 6 dried tomatoes
- 3 mushrooms
- Olive oil
- Interfine salt
- Balsamic vinegar
Place the chicken breast in a bowl with olive oil, salt and add lemon zest. Hydrate with a little lemon juice and bake for 30 minutes.
While we wait, toast some almonds and hydrate the dried tomatoes with boiling water. We fillet the mushrooms, spinach and tomatoes.
Remove the chicken and cut it into posts or strips. Put everything in a bowl, chop the almonds and sprinkle them on top. In another container, mix the balsamic vinegar with pepper, salt and olive oil. Once ready, pour it over the salad.