Colorful salad plate with chicken filet
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
2
- 100 g Lamb's lettuce
- 100 g Radicchio
- 1/2 Charentais melon
- 100 g Mushrooms
- 1 Shallot
- 200 g Chicken filet
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 3-4 Tbsp Red wine vinegar
- 1 TABLESPOON chopped parsley
Directions
- 1
Clean lamb's lettuce and radicchio, wash thoroughly and drain. Remove melon seeds and cut out balls from the flesh with a ball cutter. Clean, wash and thinly slice the mushrooms.
- 2
Peel and finely dice the shallot. Wash the chicken meat and dab dry. Heat oil in a coated pan and fry the chicken fillets in it for about 10 minutes until golden brown all around. Season with salt and pepper and remove from the pan.
- 3
Add shallot, vinegar and 2-3 tablespoons of water to the frying fat. Bring to the boil briefly, remove from the heat and season with salt and pepper. Arrange the salad on a large plate. Cut the chicken fillets open and place them on the salad.
- 4
Spread lukewarm vinaigrette over it and serve sprinkled with parsley.
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