Chicken salad

Name: Chicken salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Chicken filet; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 400 g Celery; 500 g yellow peppers; 3 Peach halves (canned); 1/2 Pot of tarragon; 1 Stiel glatte Petersilie; 1 TEASPOON pickled peppercorns; 1/8 l Vegetable broth (instant); 6 TABLESPOONS Vinegar; 7-10 Tbsp fresh herbs and pepper panicle

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Chicken filet
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
400 g Celery
500 g yellow peppers
3 Peach halves (canned)
1/2 Pot of tarragon
1 Stiel glatte Petersilie
1 TEASPOON pickled peppercorns
1/8 l Vegetable broth (instant)
6 TABLESPOONS Vinegar
7-10 Tbsp fresh herbs and pepper panicle

Directions

1
Wash the chicken fillets and pat them dry. Fry in 1-2 tablespoons of hot oil over medium heat for about 10 minutes while turning. Season with salt and pepper. Clean and wash the celery and bell peppers and cut into bite-sized pieces.
2
Cut peaches into fine slices. Wash the herbs, pluck the leaves from the stalks. Heat 2 tablespoons of oil. Fry peppers and celery for 3 minutes while turning. Season with salt and peppercorns.
3
Deglaze with stock and vinegar, simmer for another 3 minutes. Leave to cool, fold in herbs and peach slices, add remaining oil, season if necessary. Cut the chicken filet open and arrange on top.
4
Serve garnished with fresh herbs and pepper pancakes.