Fiery tomato salad with chicken filet

Name: Fiery tomato salad with chicken filet
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: 4 Chicken filet lets (à approx. 150 g); 10-12 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp coarse pepper; 1.2 kg ripe tomatoes (e.g. shrub, meat and; 7-10 Tbsp Bottled tomatoes, red and yellow cherry tomatoes,; 7-10 Tbsp green and black tomatoes); 1 baby onion; 1 green pepper; 2 fresh green peppers; 1 collar Parsley; 6-8 TABLESPOONS white balsamic vinegar; 1–2 tabasco splash; 7-10 Tbsp Sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 5

4 Chicken filet lets (à approx. 150 g)
10-12 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp coarse pepper
1.2 kg ripe tomatoes (e.g. shrub, meat and
7-10 Tbsp Bottled tomatoes, red and yellow cherry tomatoes,
7-10 Tbsp green and black tomatoes)
1 baby onion
1 green pepper
2 fresh green peppers
1 collar Parsley
6-8 TABLESPOONS white balsamic vinegar
1–2 tabasco splash
7-10 Tbsp Sugar

Directions

1
Wash the meat and dab dry. Fry in 2 tablespoons of hot oil on each side for 6-7 minutes. Season with salt and pepper. Take out and let it cool down.
2
Clean and wash the tomatoes and, depending on their size, cut them in half, quarter them, cut them into slices or columns. Peel and finely chop the onion. Clean, wash and cut the bell peppers into pieces. Halve, clean, wash and slice the peppers lengthwise.
3
Wash parsley, shake dry and chop finely.
4
For the vinaigrette, whisk vinegar, salt, pepper, Tabasco and a little sugar. Fold in 8-10 tablespoons of oil. Mix prepared salad ingredients and vinaigrette, season again. Cut open the fillets and arrange them on top.