Summary

Ingredients

• 600 g chicken breast fillet (s)
• 1 iceberg lettuce
• 4 tomato (s)
• 4 bell peppers, yellow and red
• 12 basil leaves
• 500 ml apple juice, naturally cloudy
• 0.5 ½ cup yoghurt, lean level
• 1 cup sour cream
• 6 tablespoon oil (diet salad oil)
• 1 pack pine nuts
• 1 cucumber (s)
• salt and pepper
• 2 cloves garlic)
• 8 tablespoon balsamic vinegar
• 8 large mushrooms, fresh
• Broth, grains
• Paprika powder, hot as rose
• mustard

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Instructions

1. For the salad sauce, mix apple juice, yoghurt, sour cream, balsamic vinegar, salad oil, pepper, salt, paprika powder and the finely chopped garlic cloves and mustard.
2. Clean the red and yellow peppers and bake them in the oven at 160 ° for about 15 minutes.
3. Wash the chicken breast in cold water and pat dry with paper towels. Pepper a little and fry in hot olive oil in the pan until all sides are nice and brown. Wrap in aluminum foil and keep warm.
4. Clean the iceberg lettuce and cut into small strips. Quarter the tomatoes; peel the cucumber and cut into small thin slices. Roast the pine nuts in a pan without oil and set aside.
5. Take the peppers out of the oven, rinse them briefly under cold water and peel them or cut them directly into small cubes or slices.
6. Prepare four large salad plates and first distribute the iceberg lettuce on the plates. Then pour the cucumber with the tomatoes and the sliced mushrooms and the warm pepper pieces on top. Finally, cut the chicken fillets into strips and arrange on top of the salad. Sprinkle with pine nuts. Pour the salad dressing over the salad. Garnish with small basil leaves.
7. Baguette and a cool Pinot Gris tastes good with it!