Fresh salad with chicken breast

Name: Fresh salad with chicken breast
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 small onions; 200 g cherry tomatoes; 1 small romaine lettuce; 75 g Mushrooms (e.g. brown); 2 (approx. 250 g) Chicken filets; 3-4 Tbsp Oil; 7-10 Tbsp salt and pepper; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 3-4 Stem(s) Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 small onions
200 g cherry tomatoes
1 small romaine lettuce
75 g Mushrooms (e.g. brown)
2 (approx. 250 g) Chicken filets
3-4 Tbsp Oil
7-10 Tbsp salt and pepper
4 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
3-4 Stem(s) Parsley

Directions

1
Peel onions and cut them into fine rings. Wash and quarter the tomatoes. Clean, wash and drain the lettuce well. Clean, wash and thinly slice the mushrooms.
2
Wash the fillet and dab dry. Heat 1 tablespoon of oil in a frying pan. Fry the fillet for 4-5 minutes on each side. Season with salt and pepper. Take out and let cool down.
3
Briefly sauté the onions in hot frying fat. Remove the pan from the stove. Stir in vinegar and 2 tablespoons of water. Season with salt, pepper and sugar. Fold in 2-3 tablespoons of oil. Wash and chop parsley and stir in.
4
Cut the salad into strips. Mix with tomatoes, mushrooms and the lukewarm marinade. Cut the chicken filet thinly and arrange with the salad. Sprinkle with coarse pepper. Baguette tastes good with it.