Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "cf822afcf51847fba4d97825c55f1ba5",
    "updated": "2025-05-04T21:39:27.252Z",
    "title": "Warm Chicken Salad",
    "subtitle": "A whole-foods updated version of the nostalgic hot chicken salad casserole, slow-cooked for tender flavor and served on crisp romaine lettuce.",
    "description": "This fresh and wholesome reinterpretation of a classic casserole—traditionally made with canned soup, cheese, mayonnaise, and topped with potato chips—offers all the comforting flavors without the heaviness. The crunch comes naturally from romaine lettuce instead of potato chips.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "green onions",
          "bone-in chicken thighs, skin removed",
          "whole30 compliant chicken broth or chicken bone broth",
          "garlic, minced",
          "red bell pepper, diced",
          "stalks celery, thinly sliced",
          "whole30 compliant dijon mustard",
          "cider vinegar",
          "whole30 compliant mayonnaise",
          "hearts of romaine, chopped"
        ]
      }
    ],
    "instructions": [
      "Thinly slice the green onions, separating the white bottoms from the green tops.",
      "Place the green onion whites, chicken, broth, and minced garlic into a 4-quart slow cooker.",
      "Cover and cook on low for 4 hours or on high for 2 hours.",
      "Add the diced bell pepper and sliced celery to the slow cooker.",
      "If cooking on low, switch the setting to high.",
      "Cover and cook for an additional 20 to 30 minutes, until the pepper and celery soften.",
      "Using a slotted spoon, transfer the chicken, bell pepper, and celery to a large bowl.",
      "Allow the chicken to cool slightly.",
      "Remove the chicken from the bones and discard the bones.",
      "Shred the chicken using two forks.",
      "Combine the shredded chicken with mustard, cider vinegar, and mayonnaise, stirring well.",
      "Arrange the chopped lettuce evenly on four plates and top with the warm chicken salad mixture.",
      "Garnish with the reserved sliced green onion tops."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Instant Pot Variation: Follow the first two steps using a 6-quart Instant Pot. Secure the lid and select Manual mode, cooking at high pressure for 20 minutes. Use quick release. Add the bell pepper and celery, reseal the lid, and cook at high pressure for an additional 3 minutes. Use quick release and proceed with the remaining steps."
  }
]