Bean salad with chicken

Name: Bean salad with chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 pack of (300 g) frozen broad beans; 150 g green beans; 7-10 Tbsp Salt; 2 (500 g) double chicken fillets; 6 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 small onion; 50 g Bacon; 4 TABLESPOONS White wine vinegar; 1 Lettuce

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 pack of (300 g) frozen broad beans
150 g green beans
7-10 Tbsp Salt
2 (500 g) double chicken fillets
6 TABLESPOONS Oil
7-10 Tbsp Pepper
1 small onion
50 g Bacon
4 TABLESPOONS White wine vinegar
1 Lettuce

Directions

1
Defrost frozen beans. Press out of the shell as desired. Clean, wash and halve the green beans. Cook the green and broad beans in boiling salted water for about 10 minutes until firm to the bite. Halve the chicken filet, remove sinews and fat and rinse cold.
2
Dab dry and fry in 2 tablespoons of hot oil for about 10 minutes until firm to the bite. Season with salt and pepper. In the meantime, drain the beans, rinse with cold water and let them drip off. Let them cool down. Peel and finely chop the onion. Cut bacon into strips. Remove the chicken from the pan and keep warm. Fry onion and bacon in frying fat until crispy. Add remaining oil, vinegar and 2 tablespoons of water. Season marinade with salt and pepper.
3
Remove the chicken from the pan and keep warm. Fry onion and bacon in frying fat until crispy. Add remaining oil, vinegar and 2 tablespoons of water. Season marinade with salt and pepper. Clean and wash the salad and pluck the leaves into bite-sized pieces. Mix beans and salad with the bacon marinade. Cut the chicken fillets open and arrange on plates with the salad