Fruity poultry salad

Name: Fruity poultry salad
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 750 g Chicken filet; 2 TABLESPOONS Oil; 125 ml Oil; 7-10 Tbsp salt, pepper; 500 g Strawberries; 500 g Apricots; 2 Avocados; 1 TABLESPOON Poppy seed; 150 ml White wine vinegar; 7-10 Tbsp Sugar; 2 stem(s) Mint; 1 Lettuce

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

Besides sweet strawberries and apricot filets, the highlight here is definitely the fine poppy vinaigrette

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

750 g Chicken filet
2 TABLESPOONS Oil
125 ml Oil
7-10 Tbsp salt, pepper
500 g Strawberries
500 g Apricots
2 Avocados
1 TABLESPOON Poppy seed
150 ml White wine vinegar
7-10 Tbsp Sugar
2 stem(s) Mint
1 Lettuce

Directions

1
Wash the chicken filet and pat dry. Heat 2 tablespoons of oil in a coated frying pan. Fry the fillet for 6-7 minutes on each side. Season with salt and pepper. Take out and let cool down.
2
Wash, clean and halve the strawberries. Wash, stone and slice the apricots. Cut avocados in half, remove seeds, remove flesh from the peel and cut crosswise into slices.
3
For the vinaigrette, whisk the poppy seeds with vinegar, salt, pepper and 1 pinch of sugar. Fold in 125 ml oil in a thin stream.
4
Dice the meat (approx. 2 cm). Wash mint and cut into fine strips. Mix both with prepared ingredients and poppy seed vinaigrette. Wash and clean the salad and lay out a bowl with the leaves. Pour in chicken salad.