Lollo with Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ head Lollo Rosso
- 0.5 ½ head lettuce (Lollo Bianco)
- 400 g chicken breast fillet (s)
- 300 g potato (s)
- 1 large onion (s)
- 2 tomato (s)
- 0.5 ½ cucumber (s)
- 2 cloves garlic
- 20 g flour
- 200 ml milk
- nutmeg
For the dressing:
- 2 tablespoon sour cream
- 1 teaspoon honey
- 1 teaspoon mustard
- 1 teaspoon mayonnaise
- 3 tablespoon oil
- Herbs (basil, parsley, mint), fresh
- salt and pepper
- some butter at will
Print Recipe
Pin Recipe Instructions
- Wash and dry the Lollo Rosso and Lollo Bianco thoroughly. Then pluck it into pieces. Wash the tomatoes and peel the cucumber - cut both into pieces and add to the salad. Peel and dice the onion and add 1/4 of the cubes to the salad. Peel the garlic, chop it finely and add half of it to the salad.
- Cut the chicken breast into strips and season with pepper. Briefly turn in the flour and then fry in the pan. Add the chicken strips to the salad.
- Peel and cook the potatoes until tender. Add the milk and mash until you have mashed potatoes. Add the remaining diced onions and season with nutmeg. If you like, add a piece of butter and let it melt.
- For the dressing, mix honey with mustard, mayonnaise, oil, sour cream and the remaining garlic. Chop the herbs and stir. Season with salt and pepper and pour over the salad.
- Arrange the salad on plates and serve with the mashed potatoes.
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