Colorful salad with chicken filets

Name: Colorful salad with chicken filets
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Whole milk yoghurt; 3 TABLESPOONS Olive oil; 2 TABLESPOONS Tandoori Paste; 4 Chicken filets (à approx. 175 g); 1/2 (approx. 150 g) Picking salad; 1/2 (approx. 150 g) Oak leaf salad; 2 Nectarines (approx. 125 g each); 1 small bunch of chives; 1 TABLESPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Chive blossoms

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Whole milk yoghurt
3 TABLESPOONS Olive oil
2 TABLESPOONS Tandoori Paste
4 Chicken filets (à approx. 175 g)
1/2 (approx. 150 g) Picking salad
1/2 (approx. 150 g) Oak leaf salad
2 Nectarines (approx. 125 g each)
1 small bunch of chives
1 TABLESPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Chive blossoms

Directions

1
Mix 2 tablespoons yoghurt, 1 tablespoon oil and tandoori paste. Wash the meat, dab dry and brush with Tandoori mixture. Let meat marinate for about 15 minutes. Clean and wash the salad and drain thoroughly.
2
Wash the nectarines, dab dry, stone and cut into slices. Wash chives, dab dry and cut into rings. Mix the remaining yoghurt, lemon juice, 1 tablespoon of oil and chives, season with salt, pepper and sugar.
3
Heat 1 tablespoon of oil in a large, coated frying pan. Fry the meat on both sides for 5-7 minutes on medium heat until golden brown. Finally, season lightly with salt and pepper. Arrange salad leaves and nectarines on plates.
4
Remove the meat from the pan and cut into slices at an angle. Arrange the meat on the salad. Drizzle salad with dressing and garnish with chives.