California salad

Name: California salad
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: 4 Chicken fillets (approx. 125 g each); 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 4 Eggs (size M); 1 (approx. 350 g) Head broccoli; 4 discs Pineapple (à approx. 35 g, from the can); 1 Head iceberg or romaine lettuce; 500 g Tomatoes; 1 bundle (150 g) Spring onions; 3 discs medieval Gouda cheese (approx. 40 g each); 4 discs smoked streaky breakfast bacon (à approx. 10 g); 150 ml white balsamic vinegar; 2 TEASPOONS medium hot mustard; 7-10 Tbsp Sugar; 50 ml Olive oil; 1 Onion; 2 Garlic cloves; 1-2 TEASPOONS Tomato paste; 1-2 TABLESPOONS Tomato ketchup; 1 TABLESPOON dried basil; 200 g Schmand; 7-10 Tbsp Basil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 5

4 Chicken fillets (approx. 125 g each)
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
4 Eggs (size M)
1 (approx. 350 g) Head broccoli
4 discs Pineapple (à approx. 35 g, from the can)
1 Head iceberg or romaine lettuce
500 g Tomatoes
1 bundle (150 g) Spring onions
3 discs medieval Gouda cheese (approx. 40 g each)
4 discs smoked streaky breakfast bacon (à approx. 10 g)
150 ml white balsamic vinegar
2 TEASPOONS medium hot mustard
7-10 Tbsp Sugar
50 ml Olive oil
1 Onion
2 Garlic cloves
1-2 TEASPOONS Tomato paste
1-2 TABLESPOONS Tomato ketchup
1 TABLESPOON dried basil
200 g Schmand
7-10 Tbsp Basil

Directions

1
Wash the meat and dab dry. Grill on both sides for 7-9 minutes, season with salt and pepper. In the meantime, put eggs in boiling water and cook for about 9 minutes, drain and rinse.
2
Peel and slice the eggs. Clean and wash the broccoli and put it in boiling salted water. Cook for 8-10 minutes, drain and drain well. Cut pineapple into pieces. Clean, wash and cut the salad into strips and drain well in a sieve.
3
Clean, wash and cut the tomatoes into large pieces or slices. Leek onions clean, wash and cut into fine rings. Cut cheese into sticks. Roast the bacon in a pan without fat, remove from the pan and add to the beans.
4
Mix vinegar, mustard, salt, pepper and sugar well. Embezzle oil. Put the chicken fillets and bacon aside, mix the remaining salad ingredients, pour into a bowl and pour 3/4 of the vinaigrette over it.
5
Let something pull through. In the meantime peel and finely dice the onion. Peel garlic and chop very finely. For the cream, mix the remaining vinaigrette, tomato paste, ketchup, basil and sour cream.
6
Season to taste with salt, pepper and sugar. Cut the chicken filets open. Arrange salad in 4 large, deep plates. Add a dollop of cream, a sliced chicken filet and bacon. Sprinkle with pepper and garnish with basil.