Paprika-Zucchini salad with chicken filet

Name: Paprika-Zucchini salad with chicken filet
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Chicken filets (150 g each); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TABLESPOONS Oil; 1 Courgette; 1 red, yellow and green peppers; 1 Picking salad; 1 collar Chervil; 1 collar flat leaf parsley; 1 collar Chives; 300 g Whole milk yoghurt; 7-10 Tbsp Juice of 1 lemon

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Chicken filets (150 g each)
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TABLESPOONS Oil
1 Courgette
1 red, yellow and green peppers
1 Picking salad
1 collar Chervil
1 collar flat leaf parsley
1 collar Chives
300 g Whole milk yoghurt
7-10 Tbsp Juice of 1 lemon

Directions

1
Rinse the chicken filet and dab dry. Sprinkle with salt and pepper and fry in hot oil for about 5 minutes on each side. Leave to cool. Wash and clean the zucchini and cut them into sticks.
2
Clean, wash and cut the peppers into pieces. Wash the salad, drain well and pluck into bite-sized pieces. Mix salad, bell pepper and zucchini. For the sauce, wash the herbs and pat dry.
3
Put some chervil and parsley leaves aside for garnishing. Cut chives into fine rolls, chop the rest finely and mix everything with yoghurt and lemon juice. Season to taste with salt and pepper.
4
Cut the chicken filet diagonally into slices. Arrange on the salad. Garnish with chervil and parsley. Dip with the salad.