Paprika-cucumber salad with fried chicken filet

Name: Paprika-cucumber salad with fried chicken filet
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 Chicken filet (150-175 g); 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 red and yellow pepper; 100 g Cucumber; 1 small onion; 1-2 stem(s) Parsley; 7-10 Tbsp Chives; 1-2 stem(s) Dill (alternatively 1 tablespoon deep-frozen mixed herbs); 1/2 Garlic clove; 75 g Whole milk yoghurt; 15 g Salad cream (40 % fat); 1/2-1 TEASPOON Lemon juice; 4-5 green and black olives; 7-10 Tbsp fresh herbs

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 Chicken filet (150-175 g)
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 red and yellow pepper
100 g Cucumber
1 small onion
1-2 stem(s) Parsley
7-10 Tbsp Chives
1-2 stem(s) Dill (alternatively 1 tablespoon deep-frozen mixed herbs)
1/2 Garlic clove
75 g Whole milk yoghurt
15 g Salad cream (40 % fat)
1/2-1 TEASPOON Lemon juice
4-5 green and black olives
7-10 Tbsp fresh herbs

Directions

1
Wash the chicken filet and dab dry. Heat the oil in a pan and fry the fillet for about 10 minutes, turning. Season with salt and pepper. In the meantime clean and wash the peppers and cucumber.
2
Peel the cucumber and cut into cubes. Peel onion. Peppers in thin strips, onion in rings planes. Wash herbs, dab dry and chop finely. Peel garlic and press through a garlic press.
3
Mix yoghurt, salad cream, lemon juice, garlic and the herbs, except for something to sprinkle on top. Season to taste with salt and pepper. Mix cucumber, paprika and onion and arrange on a plate.
4
Add the sauce as a stain on the salad. Sprinkle with chopped herbs. Cut the chicken filet into slices and arrange on the salad. Serve garnished with olives and fresh herbs. Fresh baguette tastes good with it.