Chicken on lentil salad
easy
45 mins
45 mins
Ingredients
- 4 Chicken fillets (approx. 125 g each)
- 7-10 Tbsp Salt
- 7 TABLESPOONS Oil
- 250 g red lentils
- 100 g red pepper
- 3 TABLESPOONS Balsamic Vinegar
- 7-10 Tbsp freshly ground white pepper
- 7-10 Tbsp Sugar
- 300 g Mushrooms
- 1 collar Spring onions
- 1/2 Rocket salad
- several sheets Oak leaf salad
Directions
- 1
Season chicken filet with salt. Fry in 2 tablespoons of hot oil for 10-15 minutes, turning occasionally. Put the lentils in 1/2 litre of boiling salted water and cook over a low heat for about 10 minutes, drain, rinse cold in a sieve and drain. Clean, wash and cut the peppers into small cubes. Remove chicken breast from the pan.
- 2
Deglaze roast with vinegar and 10 tablespoons of water. Season with salt, pepper and sugar, stir in 2 tablespoons of oil. Let the sauce cool down. Clean, wash and slice the mushrooms. Clean, wash and slice spring onions diagonally. Fry mushrooms in 2 tablespoons of oil until golden brown and season with salt. Sauté the spring onions briefly in the remaining oil over high heat. Marinate the lentils, peppers, mushrooms and spring onions in the salad dressing for about 30 minutes. Clean and wash the salad leaves and pluck them into bite-sized pieces.
- 3
Fry mushrooms in 2 tablespoons of oil until golden brown and season with salt. Sauté the spring onions briefly in the remaining oil over high heat. Marinate the lentils, peppers, mushrooms and spring onions in the salad dressing for about 30 minutes. Clean and wash the salad leaves and pluck them into bite-sized pieces. Arrange vegetables and lettuce leaves on a plate. Cut the chicken breast open and arrange on the salad
Nutrition Facts
570 kcal
36 g
26 g
45 g
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