Summary

Ingredients

• 400 g chicken breast
• 1 bell pepper (s)
• 1 medium onion (s)
• 0.75 ¾ Jar pickled cucumber (s)
• 0.5 teaspoon ½ vegetable stock
• 1 tablespoon oil
• 1 teaspoon mustard
• 1 teaspoon honey
• 1 tablespoon vinegar
• 1 tablespoon balsamic vinegar, cream
• salt and pepper
• Cucumber liquid

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Instructions

1. Cook the chicken breast until cooked and cut into small cubes.
2. Cut the paprika into cubes and the onion into small cubes, simmer both together for 3-4 minutes in approx. 250 ml vegetable stock and drain. Cut half to three quarters of a glass of sour cucumber into cubes, there should be about as many cubes as the chicken breast. Put everything together in a bowl and pour the ingredients of the dressing over it and a little salt and pepper.
3. Let the lettuce cool down and let it steep in the fridge overnight. If the salad is not sour enough the next day, add a little more sour cucumber water. You can also add 1 teaspoon of honey.
4. We only eat the salad with a baguette.
5. Sounds easy, is easy and tastes delicious!