Chicken salad with baby spinach, watercress and lemon and thyme vinaigrette

Name: Chicken salad with baby spinach, watercress and lemon and thyme vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Organic Lemon; 1 red onion; 1 collar Thyme; 2 TEASPOONS coarse mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS Sunflower oil; 500 g Chicken filet; 40 g Pumpkin seeds; 200 g young spinach; 50 g Watercress

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Organic Lemon
1 red onion
1 collar Thyme
2 TEASPOONS coarse mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS Sunflower oil
500 g Chicken filet
40 g Pumpkin seeds
200 g young spinach
50 g Watercress

Directions

1
Wash the lemon hot, grate dry and finely grate the peel. Halve the fruit and squeeze the juice. Peel and halve onion and cut into fine strips. Wash the thyme, shake dry, remove the leaves from the stalks, except for a little garnish.
2
Mix onion, lemon peel, lemon juice, thyme and mustard, season with salt and pepper. Stir in 4 tablespoons of oil drop by drop. Wash the meat, dab dry and cut crosswise into thick strips
3
Heat 1 tablespoon of oil in a pan, roast pumpkin seeds briefly in it, take out. Fry meat in the hot pan while turning for 8-10 minutes. Wash spinach and cress, shake dry, pluck cress leaves from the stalks
4
Mix spinach, cress and onion mixture. Arrange salad and chicken strips, sprinkle with pumpkin seeds and garnish with thyme