Green salad with poultry

Name: Green salad with poultry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Lettuce; 2 Tomatoes; 1 Avocado; 100 g Blue cheese (e.g. Roquefort); 1 Garlic clove; 1 Branch tarragon; 1 Branch chervil; 100 ml + 2 tablespoons sunflower oil; 4 TABLESPOONS White wine vinegar; 1 TEASPOON Dijon mustard; 1 Egg Yolk; 7-10 Tbsp Sweet peppers; 1 TEASPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Chicken or turkey filet; 60 g Breakfast bacon (Bacon)

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Lettuce
2 Tomatoes
1 Avocado
100 g Blue cheese (e.g. Roquefort)
1 Garlic clove
1 Branch tarragon
1 Branch chervil
100 ml + 2 tablespoons sunflower oil
4 TABLESPOONS White wine vinegar
1 TEASPOON Dijon mustard
1 Egg Yolk
7-10 Tbsp Sweet peppers
1 TEASPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Chicken or turkey filet
60 g Breakfast bacon (Bacon)

Directions

1
Clean, wash and cut the salad into bite-sized pieces. Clean, wash and cut the tomatoes into eighths. Cut avocado in half, remove the core and peel the fruit halves. Then cut into pieces. Dice cheese.
2
For the dressing peel garlic, chop herbs. Mix 100 ml oil, vinegar, mustard and egg yolk well. Press garlic and add herbs. Season with paprika, sugar, salt and pepper. Rinse chicken filet cold and pat dry. Cut into strips and fry all around in 2 tablespoons of hot oil until golden brown. Season with salt and pepper. Remove from the pan. Cut the bacon slices into pieces and fry until crispy in the frying fat.
3
Rinse chicken filet cold and pat dry. Cut into strips and fry all around in 2 tablespoons of hot oil until golden brown. Season with salt and pepper. Remove from the pan. Cut the bacon slices into pieces and fry until crispy in the frying fat. Mix the salad ingredients, sprinkle with the dressing