Layer salad with BBQ chicken

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the chicken, wash the meat and pat dry. Season with salt and pepper. Heat oil in a pan. Brown the fillets in 2 portions all around. Brush with barbecue sauce and place on a baking tray. Bake in a preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for 12-15 minutes.

2. 2

   In the meantime, fry the diced ham in hot frying fat until crispy. Drain on kitchen paper. Boil eggs hard, quench, peel and let them cool down. Let the chicken filets cool down.

3. 3

   Drain the corn. Wash the cucumber, peel if necessary, cut into thin slices or slice. Wash tomatoes, cut into slices. Peel onion and slice into thin rings. Wash and clean the salad and cut into strips. Cut eggs and meat into slices. Grate Gouda roughly.

4. 4

   For the salad dressing, cut the avocados in half, remove the seeds and the flesh from the skin. Peel the garlic and dice it roughly. Cut cress from the bed. Avocados, garlic and approx. 1⁄3 finely puree cress with yoghurt and lime juice in a bowl. Dilute with milk according to consistency. Season to taste with salt and pepper.

5. 5

   Layer the prepared salad ingredients and salad dressing in a tall glass container. Keep cool until serving.

6. 6

   Puree the avocado pulp, garlic, cress, yoghurt and lime juice with a hand blender - the quick dressing is ready.

Nutrition Facts

KCAL
630 kcal

CARBS
16 g

FATS
36 g

PROTEINS
47 g