Chicken salad
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 4 Chicken filets (100 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 TABLESPOONS Oil
- 1 Head Lollo Rosso Salad
- 1 pickled cucumber
- 1 collar Radishes
- 1 can(s) (425 ml) Vegetable corn
- 2 TABLESPOONS Salad cream
- 150 g Whole milk yoghurt
Directions
- 1
Preparation. Wash the chicken fillets, dab dry and rub with salt and pepper. Heat oil in a pan and fry the fillets in it for 15 minutes until golden brown. Clean and wash the salad and pluck into bite-sized pieces.
- 2
Wash the cucumber, halve it lengthwise and cut into slices. Clean and wash the radishes, cut half into slices, dice the rest finely. Drain the corn. Mix salad cream, yoghurt and radish cubes.
- 3
Season to taste with salt and pepper. Cut the chicken fillets open and arrange on plates with the salad ingredients. Place radish slices on top.
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