Egg salad with chicken fillet and croutons

Name: Egg salad with chicken fillet and croutons
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 6 Eggs (size M); 2 Chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Oil; 2 small red onions; 5 Stem(s) Parsley; 2 Baby Romaine Salads; 4 discs Toast; 2 TABLESPOONS Butter or margarine; 200 g Whole milk yoghurt; 4 TABLESPOONS Milk; 3-4 Tbsp White wine vinegar; 7-10 Tbsp Sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

6 Eggs (size M)
2 Chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Oil
2 small red onions
5 Stem(s) Parsley
2 Baby Romaine Salads
4 discs Toast
2 TABLESPOONS Butter or margarine
200 g Whole milk yoghurt
4 TABLESPOONS Milk
3-4 Tbsp White wine vinegar
7-10 Tbsp Sugar

Directions

1
Put the eggs in hot water and boil for about 9 minutes. In the meantime wash chicken fillets, dab dry and season with salt, pepper and paprika. Heat oil in a pan and fry the chicken fillets in it while turning over medium heat for 10-12 minutes.
2
Peel onions and cut them into thin slices. Wash parsley, shake dry and chop the leaves of 3 stems finely. Clean and wash the romaine lettuce and cut it into bite-sized pieces. Cut bread into cubes (1.5 x 1.5 cm).
3
Heat the fat in a frying pan. Fry the bread cubes for about 5 minutes until golden brown. Drain the eggs, rinse with cold water and cut into quarters or sixths. Mix yoghurt, milk, chopped parsley and vinegar and season to taste with salt, pepper and a little sugar.
4
Cut the chicken filet into strips. Mix onions, salad, croutons, fillet strips and eggs and serve with the yoghurt dressing. Garnish with parsley.