California salad with grilled chicken filet

Name: California salad with grilled chicken filet
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: 3-4 eggs, 500 g broccoli; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 4-5 Tbsp White wine vinegar; 2 TEASPOONS medium hot mustard; 5 TABLESPOONS Oil; 1 onion, 2 garlic cloves; 2-3 TABLESPOONS Tomato ketchup; 200 g clotted cream; 3 thicker slices of Gouda; 4 Pineapple rings (a. d. Tin); 500 g Tomatoes; 1 small bunch of spring onions; 1 Head Salad; 4-6 discs Bacon; 4-6 (100 g each) Chicken filets

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 5

3-4 eggs, 500 g broccoli
7-10 Tbsp salt, pepper, 1 pinch of sugar
4-5 Tbsp White wine vinegar
2 TEASPOONS medium hot mustard
5 TABLESPOONS Oil
1 onion, 2 garlic cloves
2-3 TABLESPOONS Tomato ketchup
200 g clotted cream
3 thicker slices of Gouda
4 Pineapple rings (a. d. Tin)
500 g Tomatoes
1 small bunch of spring onions
1 Head Salad
4-6 discs Bacon
4-6 (100 g each) Chicken filets

Directions

1
Hard boil eggs. Quench, peel and let cool. Clean, wash and cut broccoli into florets. Steam covered in little boiling salted water for about 5 minutes. Drain and cool down
2
Mix vinegar, mustard, salt, pepper and sugar. Whip the oil into the mixture. Peel and chop onion and garlic. Mix with 1/4 of the vinaigrette, ketchup and sour cream, season to taste
3
Cut cheese into sticks. Drain pineapple, cut into quarters. Wash tomatoes and cut into slices. Clean and wash spring onions, cut into rings. Clean, wash and cut lettuce into strips. Mix prepared vegetables, pineapple, cheese, salad and the rest of the vinaigrette. Leave to stand for a while
4
Fry the bacon in a pan until crispy, drain. Wash the fillets, dab them dry. Grill or fry on the grill or in hot bacon fat for 5-7 minutes on each side. Season, remove. Cut fillets and eggs into slices. Arrange salad with fillets, bacon, eggs and dressing