Radicchio-bean salad with chicken filet

Name: Radicchio-bean salad with chicken filet
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Chicken filets (approx. 500 g); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 4-5 Tbsp Olive oil; 2 can(s) (425 ml each; separation weight: 250 g) Italian beans; 1 package (25 g) frozen Italian herbs; 4 TABLESPOONS Lemon juice; 1 TABLESPOON Balsamic Vinegar; 1 (approx. 200 g) Head radicchio salad; 7-10 Tbsp Parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Chicken filets (approx. 500 g)
7-10 Tbsp Salt
7-10 Tbsp white pepper
4-5 Tbsp Olive oil
2 can(s) (425 ml each; separation weight: 250 g) Italian beans
1 package (25 g) frozen Italian herbs
4 TABLESPOONS Lemon juice
1 TABLESPOON Balsamic Vinegar
1 (approx. 200 g) Head radicchio salad
7-10 Tbsp Parsley

Directions

1
Wash the chicken filet, dab dry and season with salt and pepper. Heat one to two tablespoons of oil in a frying pan and fry the fillets for eight minutes while turning. In the meantime, drain the beans on a sieve. Remove the chicken filet from the pan. Stir the deep-frozen herbs, lemon juice, vinegar, one to two tablespoons of water and the remaining oil into the hot frying mixture.
2
Fold the beans into the hot vinaigrette, season with salt and pepper and leave to marinate for ten minutes. In the meantime clean, wash and drain the radicchio. Cut the chicken filet into slices. Arrange the radicchio, chicken fillet and marinated beans on four plates. Serve garnished with parsley