Colorful salad with chicken filet

Name: Colorful salad with chicken filet
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 pack of (300 g) frozen Farmers vegetables; 2 Chicken fillets (approx. 250 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp colored, coarsely ground pepper; 6 Shallots; 1 jar(s) (425 ml/ separation weight: 240 g) Pineapple Rings; 2 stalks of celery; 25 g Almonds with skin; 100 g Salad cream; 150 g Whole milk yoghurt; 7-10 Tbsp white pepper; 7-10 Tbsp Lemon balm

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 pack of (300 g) frozen Farmers vegetables
2 Chicken fillets (approx. 250 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp colored, coarsely ground pepper
6 Shallots
1 jar(s) (425 ml/ separation weight: 240 g) Pineapple Rings
2 stalks of celery
25 g Almonds with skin
100 g Salad cream
150 g Whole milk yoghurt
7-10 Tbsp white pepper
7-10 Tbsp Lemon balm

Directions

1
Remove the vegetables from the package and allow to defrost. Wash chicken fillets, dab dry, cut in half and fry in hot oil while turning for about 15 minutes. Season with salt and coloured pepper.
2
Peel the shallots and cut into slices. Drain the pineapple rings and collect the juice. Cut the pineapple into pieces. Clean and wash the celery and cut it into rings. Coarsely chop the almonds.
3
Mix salad cream, yoghurt and 2 tablespoons of pineapple juice. Season the sauce with salt and pepper. Mix vegetables, shallots, pineapple and almonds. Cut meat into slices. Arrange some salad and half a fillet with sauce on each plate.
4
Serve sprinkled with lemon balm.