Lamb's Lettuce with Chicken Breast Tagliatelle Recipe
Lamb's Lettuce with Chicken Breast Tagliatelle
Flavors of the Pays de la Loire
Total time: less than 15 minutes

Prep. time: 10 minutes
Cooking time: None

Difficulty: Easy
For 4 servings

- 1 small basket of Mache (Lamb's Lettuce)
- 2 pan-cooked or roasted Chicken breasts
- 4 tbsp. canned corn
- 6 confit tomatoes in oil
- 1 carrot
- 100 g (3 1/2 oz.) white mushrooms

- 3 tbsp. olive oil
- 1 tbsp. finely chopped dried tomato
- 1 tbsp. balsamic vinegar
- 1 tbsp. chopped chives
- Salt and pepper
  1. Cut the chicken breast into thin strips. 
  2. Wash, pick over and dry the lamb's lettuce. Cut the carrot into thin matchsticks and the confit tomatoes into small dice. Slice the mushrooms thinly. 
  3. In a salad bowl, combine the lamb's lettuce and the vegetables as well as all the other ingredients. 


  1. Combine the finely diced dried tomato with the vinegar. Season with salt and pepper and add the olive oil and chopped chives. 
  2. Just before serving, pour the vinaigrette over the salad and toss gently.   

Collaboration: Canetti Conseil. Photo: Julie Mechali. Styling: Isabelle Guerre

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