Chicory salad with diced turkey

Name: Chicory salad with diced turkey
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g cherry tomatoes; 2 pistons (180 g each) Chicory; 1 (approx. 300 g) Stalk leek (leek); 500 g Turkey Breast; 1 TABLESPOON Oil; 100 g Breakfast bacon in slices; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 150 g Salad cream with 40 % low-fat yoghurt; 150 g Tomato Ketchup; 3-4 Tbsp Cognac

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g cherry tomatoes
2 pistons (180 g each) Chicory
1 (approx. 300 g) Stalk leek (leek)
500 g Turkey Breast
1 TABLESPOON Oil
100 g Breakfast bacon in slices
7-10 Tbsp Salt
7-10 Tbsp black pepper
150 g Salad cream with 40 % low-fat yoghurt
150 g Tomato Ketchup
3-4 Tbsp Cognac

Directions

1
Wash, clean and halve the tomatoes. Clean and wash the chicory and remove the leaves. Cut larger leaves in half or in thirds. Clean, wash and cut leek into rings. Wash the meat, dab dry and cut into cubes.
2
Heat the oil in a pan. Fry the bacon on both sides, take it out and let it drain on kitchen paper. Fry the meat in the frying fat, turning frequently, for about 3 minutes, add the leek and fry for another 2 minutes.
3
Season with salt and pepper and remove. For the sauce mix salad cream, ketchup and cognac. Layer all salad ingredients with the sauce in a bowl. Baguette bread tastes good with it.