Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 chicken breast fillet (s)
- 4 tomato (s)
- 4 egg (s), hard-boiled
- 1 iceberg lettuce
- 1 shallot (s)
- 120 g cream cheese
- 3 teaspoons mustard, spicy or Dijon mustard
- 200 ml vegetable stock, lukewarm
- 1 tablespoon balsamic vinegar or white wine vinegar
- salt and pepper
- 50 g sunflower seeds
Print Recipe
Pin Recipe Instructions
- Season the chicken breast fillet with salt and pepper and fry.
- Wash the iceberg lettuce and divide it into pieces on 4 plates. Cut the tomatoes into slices and spread on top. Quarter the eggs and decorate them.
- For the marinade: Dice the onion and use the cream cheese, mustard, stock and vinegar to prepare the salad dressing. Mix everything together well and season with pepper.
- Cut the chicken breast fillets into strips and distribute them on the plates. Spread the marinade over it and sprinkle the sunflower seeds over it.
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