Chicken with nutty salad

Name: Chicken with nutty salad
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 small onion; 2 medium-sized tomatoes; 50 g Cucumber; 50 g Radish sprouts; 100 g Lettuce (e.g. romaine lettuce); 15 g Walnut kernels; 1 TABLESPOON Vinegar; 1 TEASPOON Honey; 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TEASPOONS Sunflower oil; 1 (approx. 75 g) Chicken filet

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 small onion
2 medium-sized tomatoes
50 g Cucumber
50 g Radish sprouts
100 g Lettuce (e.g. romaine lettuce)
15 g Walnut kernels
1 TABLESPOON Vinegar
1 TEASPOON Honey
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TEASPOONS Sunflower oil
1 (approx. 75 g) Chicken filet

Directions

1
Peel and finely chop the onion. Clean, wash and quarter the tomatoes. Clean, wash and thinly slice the cucumber. Wash, drain and sort the sprouts. Wash lettuce, dab dry and chop. Coarsely chop the nuts. Mix vinegar, honey, mustard, salt and pepper and add 1 teaspoon of oil.
2
Mix the prepared salad ingredients and marinade, leave to stand for a while. Wash the chicken and pat dry. Heat the remaining oil in a coated pan. Fry the fillet for about 5 minutes on each side. Season with salt and pepper. Cut the fillet open and serve with salad