- 2 Chicken breasts.
- 2 Garlic cloves.
- 5 Fresh basil leaves.
- 2 Medium-sized potatoes.
- 1 Red onion.
- 2 Ripe tomatoes.
- 4 Oz Canned peas.
- 3 Boiled eggs.
- 14 Oz Assorted salad leaves (lettuce, leaf oak, lollo rosso, rocket, lamb´s lettuce, etc).
- Mild olive oil, 0.4°.
- White wine vinegar.
- Salt and white pepper.
Chop onion into a fine brunoise and tomato into concasse. Reserve.
Pour water along with garlic cloves, basil and salt into an Enamel steel Magefesa rice cooker and cook chicken breasts
Once thoroughly cooked, remove chicken breast from heat and set aside until cool enough to handle.
Strain cooking broth and put back into the rice cooker.
Peel potatoes and cut into ¼ inch cubes. Place in the cooker and cook in the broth. Drain and set aside.
Shred the chicken meat with your fingers into long thin strips.
Chop salad leaves into Julienne. Place into a salad bowl along with the chicken pieces, peas and diced potatoes.
Emulsify the olive oil and vinegar to prepare the vinaigrette. It should be a ratio of three parts oil to one part vinegar. Season with salt and pepper, and then add the chopped onions and tomatoes.
Dress salad with the vinaigrette. Grate hard boiled eggs and sprinkle over the top.