Snail Chronicles Salad Feast
This enchanting salad evokes the beauty of nature through its earthy flavors and vibrant colors. Inspired by snails, the dish combines tender greens reminiscent of lush gardens, adorned with creamy garlic dressing and crunchy edible flowers. A hint of lemon zest offers brightness, while toasted nuts provide a satisfying crunch, turning each bite into a refreshing journey through the garden.
ingredients
- 8 cups mixed baby greens (such as arugula, spinach, and dandelion)
- 2 cup heirloom cherry tomatoes, sliced
- 1 cup cucumber, thinly sliced
- 1/2 cup feta cheese, crumbled
- 4 tablespoons edible flowers (like nasturtium or pansies)
- 4 tablespoons olive oil
- 2 tablespoon lemon juice
- 2 clove garlic, minced
- Salt and pepper to taste
- 8 chickens breast
steps
- 1.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.
- 2.
In a large salad bowl, combine mixed baby greens, cherry tomatoes, and cucumber slices.
- 3.
Drizzle the dressing over the greens and toss gently to combine.
- 4.
pre-heat your oven at 375 F for 20 minutes
- 5.
coat chicken breasts with buttermilk and crushed cornflakes then put in an oven for 20-30 minutes
- 6.
Put the chicken on top to cover the salad
- 7.
cut some cucumber into 5 small snail shapes and 1 big snail shape and put the on top.
- 8.
Garnish with edible flowers for a touch of whimsy.
- 9.
Top with crumbled feta cheese
- 10.
Serve chilled or at room temperature for a refreshing experience.
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