TIME
0020 h
DIFFICULTY
low
TYPE
Salads
NUMBERS
4peoples



PREPARATIONS

Cut the chicken breast into julienne, cook well in a non-stick pan, salt and pepper. Boil the aubergines in water and vinegar after having previously cut them into cubes. Place everything in a bowl and season with salt, oil and pepper, garnish with the wild mixed salad and the Nocellara del Belice Olives.

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