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WAC

Chicken & Co.


LOS INGREDIENTES

  • Pollo asado
  • Berenjena
  • Soja verde
  • Pipas de calabaza
  • Mesclun
  • Guacamole
  • Vinagreta de limón, de elaboración propia

The recipe with an urban touch, its predominant flavour is avocado with lemon. The Wac Salad is full of flavours and textures thanks to its mixture of ingredients.

We prepare the dish with a base of vegetables – cooked aubergine and mesclun – and our sliced roast chicken. To this we add green soybeans and the tender edamame pods, then seasoning the recipe with pumpkin seeds, which add texture and character to the salad.

To round off the dish, we add a spoonful of guacamole, the thick sauce whose main ingredient is avocado and which wraps up the entire recipe. The final touch is the home-made lemon vinaigrette, and the mixing of all the ingredients to arrive at the final, perfect combination. The citric taste gives the salad an original and really delicious flavour, while providing a fresh, light aroma.

The avocado is a millennial ingredient par excellence.

One of the new ingredients we’ve incorporated into this recipe is the green soybean, a legume with a high, vegetable-origin protein content which adds consistency and a touch of fun to the dish. The result is a hearty salad, ideal as a single course for lunch, and then get on with your day.

GREEN SOYBEAN OR MUKIMAME

The lovers of introducing new ingredients into their diet will certainly know the word edamame. Because these boiled soybean pods are not only delicious, they also possess multiple healthy properties and benefits.

The soybean is one of the most versatile and common Leguminosae or legumes. A surprising number of products are derived from soy, such as flour, oil, milk, sauces, miso paste and many others. Eastern culture knew how to take the greatest advantage of this vegetable, which has subsequently led to its notable success in Western cuisine. And now, in the Viena.

Do you know the history of the edamame? The earliest reference dates back to the year 1275. It was found in a handwritten note from a Japanese Buddhist priest named Nichiren, who was writing to thank a parishioner for bringing him the podded soybean as a gift.