Bibos All-round Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 packet tortellini, fresh from the cooling shelf
- 2 chicken breast fillet (s)
- Oil (sunflower oil), for frying
- 1 small iceberg lettuce
- 100 g almond sticks
- 1 red pepper (s)
- 1 handful cocktail tomatoes
- 1 clove garlic
- 1 small chilli pepper (s)
- 2 shallot (s), finely chopped, to taste
- Balsamic vinegar
- olive oil
- Seasoned Salt
- salt and pepper
- Wild garlic or other fresh herbs
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into strips, cut the chilli pepper into fine strips and finely chop the garlic clove. Soak the meat with the chilli, garlic and herb salt in a little sunflower oil, mix briefly and let it steep for a few minutes.
- In the meantime, cook the tortellini and let them cool down.
- Cut the iceberg lettuce into bite-sized pieces. Cut the paprika into strips, halve the cocktail tomatoes and roast the almond sticks (you can also use pine nuts).
- Fry the chicken breast in the marinating oil, season if necessary and then let it cool down a bit.
- Mix balsamic vinegar, olive oil, finely chopped shallot (if you like), salt, pepper and herbs into a dressing. Pour over all other ingredients and mix well.
- You can vary the dressing, vegetables, meat and herbs. Just add what tastes good or what the vegetable drawer has to offer.
- Delicious strips of beef fillet instead of chicken breast, or a few fried fresh mushrooms are delicious too!
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