Coloured salad plate
easy
45 mins
45 mins
Ingredients
- 60 g Pine nuts
- 300 g Chicken filets
- 5 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Onion
- 100 g red lentils
- 200 ml clear broth (instant)
- 2 red peppers
- 2 Avocados
- 1 TABLESPOON Lemon juice
- 50 g Lamb's lettuce
- 3 pistons Chicory
- 1/2 bunch parsley, chives and chervil
- 4 TABLESPOONS Lemon vinegar
- 1-2 TEASPOONS Sugar
Directions
- 1
Roast the pine nuts in a dry pan until golden brown. Wash the chicken fillets and pat them dry. Fry in 1 tablespoon of hot oil while turning for about 10 minutes. Season with salt and pepper and cut into slices.
- 2
Peel and finely dice the onion, cook with the lentils in boiling broth for about 10 minutes and drain. Meanwhile clean, wash and cut the peppers into fine strips. Peel and halve the avocado and remove the core.
- 3
Cut the flesh into half rings and sprinkle with lemon juice. Clean, wash and drain the lamb's lettuce. Cut out chicory stems in a wedge shape. Loosen the leaves, wash them and put them on 4 plates.
- 4
Mix the prepared ingredients and arrange on top. Wash and chop the herbs for the vinaigrette. Mix vinegar, salt, pepper and sugar. Beat the herbs and remaining oil into the vinaigrette, pour over the salad and serve.
More Delicious Recipes
