Fried Chicken Breast Salad
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 chicken breast fillet (s) (approx. 360 g)
- 3 tablespoon soy sauce
- 1 teaspoon honey, more liquid
- salt
- Pepper, freshly ground
- 2 spring onion (s)
- 400 g mixed salad your choice
- 125 g cocktail tomatoes
For the dressing:
- 1 tablespoon vinegar (white wine vinegar)
- 1 tablespoon mustard, coarser
- sugar
- salt
- Pepper, freshly ground
- 4 tablespoon olive oil
- 2 tablespoon oil for frying
Print Recipe
Pin Recipe Instructions
- Mix the soy sauce with the honey and season with salt and pepper. Rinse the chicken breast fillet under cold water, pat dry and cut into bite-sized pieces. Add to the sauce and leave to marinate in it for about half an hour.
- Wash and clean the spring onions and tomatoes. Then cut into small pieces. Wash the lettuce and spin dry. Pluck or cut into bite-sized pieces. Distribute in portions on plates.
- For the salad dressing, mix the mustard and white wine vinegar with sugar, salt and pepper. Finally, withhold the olive oil. Either mix the sauce with the salad or serve it extra.
- Heat the remaining oil in a pan and stir-fry the chicken breast pieces for about 5 minutes. Put on the plates over the salad.
- I always have fresh baguette with it.
- Tip: You can of course add corn, carrot, cucumber, etc. to the salad.
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