Ensalada templada de pollo y gambas con mermelada de melocotón

Hello everybody, it's Drew, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Ensalada templada de pollo y gambas con mermelada de melocotón. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Ensalada templada de pollo y gambas con mermelada de melocotón, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ensalada templada de pollo y gambas con mermelada de melocotón delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ensalada templada de pollo y gambas con mermelada de melocotón is 4 -6 personas. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can have Ensalada templada de pollo y gambas con mermelada de melocotón using 12 ingredients and 7 steps. Here is how you cook that.

Rápida, sencilla y lo más importante ¡ riquísima!. Espero que os guste

Ingredients and spices that need to be Get to make Ensalada templada de pollo y gambas con mermelada de melocotón:

1. Lechugas variadas
2. 12 tomates cherry
3. 1 cebolla grande
4. 1 pechuga de pollo
5. 6 palitos surimi
6. 100 g gambas o langostinos
7. 150 g Bacon cortado en tacos o tiras
8. Vinagre de Módena
9. 2 cucharadas colmadas mermelada de melocotón o albaricoque
10. Sal
11. Aove
12. Rulo de queso de cabra

Steps to make to make Ensalada templada de pollo y gambas con mermelada de melocotón

1. En primer lugar cortaremos la cebolla en juliana. En una sartén grande poner aceite para pochar la cebolla, añadiendo un poco de sal. Poner una tapa para que la cebolla sude. Poner el fuego medio-bajo.
2. Mientras la cebolla se pocha lentamente, cortamos la pechuga de pollo en dados no muy grandes. Salpimentar el pollo y añadirlo a la sartén. Subir un poco el fuego para que coja color tanto el pollo como la cebolla.
3. Añadimos las tiras o taquitos de bacon (yo uso el bacon que ya viene envasado y cortado en tacos) a la sartén. Si vemos que no hay mucho aceite añadir un poco más, debe quedar un sofrito jugoso.
4. Añadir las gambas o langostinos pelados (si utilizas gambas congeladas, recuerda descongelarlas primero). Cortar los palitos de surimi en dados y añadir también.
5. Añadir las dos cucharadas de mermelada de melocotón y mezclar bien. A continuación añadir un buen chorro de vinagre de Módena (abundante) y dejamos reducir unos 3 minutos y retiramos.
6. En un bol colocamos las lechugas variadas y vertemos el sofrito encima de las lechugas, añadimos los cherry cortados por la mitad y los trozos de queso del rulo de queso de Cabra.
7. Remover para mezclar bien y servir.

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