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Faro and edamame salad with chicken and mint | Milkbottle

Faro and edamame salad with chicken and mint

Legumes

Such a beautiful salad. Great for lunch or a light dinner.

Recipe
Serves 4

2 large chicken breasts
salt and pepper
1 tablespoon butter
2 cups cooked faro
1 cup blanched edamame
1 bunch watercress
2 mini cucumbers, cut into wedges
12 mint leafs
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon rice vinegar

1.Rub the chicken with salt and pepper and cook it in butter until done.Let it sit for 10 minutes and slice.
2.Mix faro, edamame, watercress, cucumber, mint and chicken in a large bowl.
3.Mix oil, lemon and vinegar and pour over the salad. Season with salt and pepper. Ready to serve.

Image and Recipe: Paul Lowe via Taverne Agency

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