Kananpoika – Serrano Salad
recipe

A delicious salad that combines juicy marinated chicken, crispy Serrano ham, and fresh vegetables. Perfect for a light meal or lunch.
Preparation Time: 2 hours + 20 minutes
Serving Size: 2

Ingredients:

- 1 skinless corn-fed chicken breast (per serving)
- Olive oil
- 2 garlic cloves (crushed)
- 1 tsp fresh thyme
- Salt and pepper to taste
- 4 slices of Serrano ham
- 100 g romaine lettuce
- 1 sweet large onion (sliced)
- 1 Paraguayo peach (diced)
- 1 avocado (diced)
- 100 g cherry tomatoes (halved)
- 50 g roasted walnuts

Instructions:

1. Marinate the chicken breasts in olive oil, crushed garlic, thyme, salt, and pepper. Allow to marinate at room temperature for about 2 hours.
2. Heat a skillet and cook the marinated chicken breasts until juicy and cooked through. Set aside.
3. In the same skillet, cook the slices of Serrano ham until crispy. Drain the fat on paper towels and break into smaller pieces.
4. In a bowl, combine romaine lettuce, large onion, Paraguayo peach, avocado, and cherry tomatoes.
5. Top the salad with roasted walnuts and the crispy Serrano ham.
6. Finish the salad with sliced chicken breasts and serve immediately.

Nutritional Information (per serving):

- Energy: 550 kcal
- Protein: 36 g
- Carbohydrates: 20 g
- Fat: 38 g
- Fiber: 5 g

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