Summary

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

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Instructions

1. 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.
2. In the meantime, cook the tortellini and let them cool down.
3. 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).
4. Fry the chicken breast in the marinating oil, season if necessary and then let it cool down a bit.
5. 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.
6. You can vary the dressing, vegetables, meat and herbs. Just add what tastes good or what the vegetable drawer has to offer.
7. Delicious strips of beef fillet instead of chicken breast, or a few fried fresh mushrooms are delicious too!