Cold Lettuce Wraps with Chicken Salpicon

METHOD:

1. Rinse the chicken breasts under cold water and pat dry

2. Season with salt and pepper and place in an ovenproof dish. Grill as indicated

3. While the chicken is grilling, peel the onion, rinse tomatoes, coriander and radishes under cold water and pat dry

4. Cut the red onions as thinly as possible, place in a bowl with ice cold water and let sit for about 10 minutes

5. Cut the tomatoes into quarters, remove the seed and discard. Cut the flesh into 0.5 cm dices

6. Discard the green and the root of the radishes. Cut them into quarters

7. Drain the onions and mix with the rest of the ingredients for salpicon

8. Shred the cooked chicken breasts and let cool slightly, mixing with the cooking juices. Discard the bone

9. Plug off the outer leaves from the baby romaine, set aside. Chop the hearts and add to chicken salpicon

10. Mix with meat and vegetables

11. Distribute the salpicon among the lettuce cups

Note : VarioSpeed Oven Setting

• 60 cm Oven:
  For the chicken: Oven proof dish on wire rack – level 2; Microwave combination: Hot Air Grill/ 200 ºC/360 W; Meat probe: 75 ºC
• 45 cm Oven:
  For the chicken: as 60 cm oven, except oven proof dish on wire rack – level 1

Note : Alternative settings (conventional heating function)

• 60 cm Oven:
  For the chicken: Oven proof dish on wire rack – level 2; Hot Air Grill 200º C; Grilling time: 45 minutes
• 45 cm Oven:
  For the chicken: as 60 cm oven, except oven proof dish on wire rack – level 2

Recipe presented by Siemens