Summary

Ingredients

• Lemon juice from 2 lemons
• 8 tablespoon oil
• salt and pepper
• 2 tuber / s fennel
• 5 tomato (s)
• 2 spring onion (s)
• 3 tablespoon orange juice
• 2 chicken breast fillet (s)

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Instructions

1. Season the chicken breast fillets with salt and pepper. Let it steep overnight with 4 tablespoons of oil and the juice of a lemon.
2. Cut the fennel and tomatoes into thin slices. Cut the spring onions into rings. Fry the chicken breast fillets and then cut into strips. Chop the fennel greens.
3. Mix the fennel, fennel greens, spring onions and tomatoes with salt, pepper, the remaining lemon juice, 4 tablespoons of oil and the orange juice. Let it stand for 10 minutes, then serve the salad with the meat.