Chicken Breast Salad Special

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

For the dressing:

  • 6 cl olive oil
  • 8 cl water
  • 6 cl balsamic vinegar
  • 2 cl vinegar (white wine vinegar)

For the salad:

  • 1 head iceberg lettuce
  • 550 g chicken breast fillet (s), precooked
  • 1 red pepper (s) (approx. 80 g)
  • 3 large tomato (s)
  • 200 g mushrooms, fresh
  • 3 large carrot (s)
  • salt and pepper
  • Chili powder
  • marjoram
  • basil
  • oregano
  • some olive oil for frying
  • 2 tablespoon balsamic vinegar
Chicken Breast Salad Special
Chicken Breast Salad Special

Instructions

  1. The recipe is designed as a main course. As a side dish, I recommend halving the amount of ingredients.
  2. Pluck the lettuce into small, bite-sized pieces and place in a bowl (or sink) filled with cold water. Fry the chicken breast fillet in the pan on both sides until it is hot.
  3. Then you take it out of the pan and put it in a bowl and put a plate on top to keep it warm. Do not rinse the pan!
  4. Now you cut the carrots into thin slices and the tomatoes and mushrooms into small cubes. You do the same with the peppers.
  5. Now fry the peppers and carrots in the pan in a little oil on low heat until the carrots have softened a little. Now add the mushrooms and 2 tablespoons of balsamic vinegar. After about a minute, add the fried chicken breast fillets and add the tomato cubes. After a minute, take the pan off the heat and put the lid on the pan (if it doesn`t have a lid, keep it warm in some other way).
  6. Now drain the water out of the sink with the lettuce. For the dressing you need the ingredients listed above (i.e. oil, vinegar and water). You also add a little of each spice.
  7. Now you season the chicken mixture with the same spices as well. Now you distribute the salad in salad bowls, add the salad dressing and mix the salad dressing with the salad. There is always a small portion of the chicken breast mixture on top.

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