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Ensalada fresca con pollo y vinagreta de cerveza

Categoría
Ensaladas y vegetales
Dificultad
Medio
Porciones
4

Ingredientes

  • 5 lonjas de pechuga de pollo
  • Sal y pimienta al gusto
  • 1 cucharada de cada hierba (orégano, tomillo, romero, pimentón)
  • 1 cucharada de aceite de oliva
  • 2 papas en ruedas hervidas
  • 2 dientes de ajo majados
  • Hojas de lechugas variadas (berro, rúcula, lechugas)
  • ½ cebolla morada cortada en juliana
  • 3 pepinillos picados en cuadritos
  • 5 guindillas o pimientos de piquillo cortados en tiritas
  • 3 tomates deshidratados
  • Para la vinagreta:
  • 6 cucharadas de cerveza negra o normal
  • 1 cucharada de miel
  • ½ cucharada de aceite de sésamo
  • 1 cucharada de aceite de oliva
  • 1 cucharada de soja
  • ½ cucharada de zumo de limón
  • Sal y pimienta al gusto

Preparación

  1. Rebanar la pechuga de pollo en lonjas finas, salpimentar, poner el ajo y las hierbas y reservar.
  2. Poner a cocinar las lonjas de pollo en una sartén con aceite caliente hasta dorar.
  3. Aparte, hidratar los tomates y reservar.
  4. Cortar las papas en ruedas de media pulgada, poner a hervir en abundante agua y reservar.
  5. Colocar la mezcla de hojas bien escurridas en un tazón, agregar la cebolla morada cortada en juliana, los pepinillos cortados en rueditas, las tiritas de pimientos del piquillo y los tomates picados y previamente hidratados.
  6. Luego, cortar las lonjas de pollo en tiras pequeñas pero anchas y poner sobre la ensalada; mezclar todo y acompañar con la vinagreta de cerveza.
  7. Para la vinagreta, poner a reducir la cerveza en una ollita y retirar.
  8. Luego, poner en un envase miel, aceite de sésamo, salsa de soja y pimienta, y mover.
  9. Agregar la reducción de cerveza y aceite de oliva, y batir o mezclar vigorosamente para que todo se integre.
  10. Por último, agregar un chorrito de zumo de limón, volver a unificar, rectificar sabores y servir con la ensalada.