1. salade de mesclun picvert, poulet mûres
    Mesclun salad with chicken and blackberries

    Grill the chicken breast for 10 min in hot oil in a frying pan. Add salt and pepper.

    Cut into thin strips. Leave to one side.

    Rinse the mesclun in clear water.

    Make your dressing (mix together the olive oil, raspberry vinegar, mustard, garlic and salt and pepper).

    Divide the mesclun onto 4 plates and season with 2 soupsoons of the dressing.

    Arrange the chicken strips and add 4 or 5 blackberries per plate.




    Recipe created by Chateau de Rilly's Chef Lanotte.

    For 4 persons
    Preparation :
    20 min
    10 min
    • 400 g mesclun
    • 250 g blackberries
    • 4 chicken breasts
    • 3 soupspoons olive oil
    • 1 soupspoon raspberry vinegar
    • 1 soupspoon Dijon mustard
    • 1 finely chopped clove of garlic
    • 1 pinch of salt
    • 1 pinch of pepper
    Our Tip
    « Try this recipe with redcurrants instead of blackberries. »