Recipe
Chicken salad and jacket potato
Recipe Highlights
Total Cooking Time:
75 min
Category:
Level 4 puréed dysphagia diet
Servings:
4
Ingredients
500g potatoes (peeled)
1 romaine lettuce (chopped)
1 chicken breast (roasted)
100g onions (finely chopped)
200ml fresh cream
100ml water
40g butter
3tbsp olive oil
1 tsp vinegar
salt and pepper to taste
40ml salad dressing (e.g. Cesar dressing) use your favourite salad dressing
19 scoops Nutilis Clear
Method
- Peel and boil the potatoes, then mash them and mix them with 100ml cream and butter, and 5 scoops of Nutilis Clear until you have a firm puree. Add some salt and pepper.
- Peel and finely chop the onion; fry it gently with a drop of olive oil until it becomes transparent.
- Blend the chicken breast with the poached onion, the cream and some of the water. Blend until smooth and add season to preference. Add 5 scoops of Nutilis Clear and blend again.
- Chop the lettuce and blend it with the olive oil, vinegar and a pinch of salt and pepper. Once blended, strain and add 9 scoops of Nutilis Clear.
- Add Nutilis Clear to your favourite dressing sauce until you achieve the same texture as the other elements of the dish.
- Shape the potato puree into a potato shape. Plate it and cut it like a jacket potato. Using a piping bag, pipe some lettuce puree into the middle and add some chicken puree on top. Finish off with your thickened puree dressing.