Salad with chicken strips

Name: Salad with chicken strips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Chicken filets (150 g each); 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Pine nuts; 1/2 Head lollo rosso salad (à ca. 175 g); 1/2 Head (à approx. 175 g picking salad; 3 (50 g each) yellow and red mini peppers; 2 (80 g each) red onions; 1 can(s) (425 ml) Vegetable corn; 250 g Mozzarella cheese; 200 g Whipped cream; 1 TEASPOON Honey; 1 TABLESPOON frozen parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Chicken filets (150 g each)
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Pine nuts
1/2 Head lollo rosso salad (à ca. 175 g)
1/2 Head (à approx. 175 g picking salad
3 (50 g each) yellow and red mini peppers
2 (80 g each) red onions
1 can(s) (425 ml) Vegetable corn
250 g Mozzarella cheese
200 g Whipped cream
1 TEASPOON Honey
1 TABLESPOON frozen parsley

Directions

1
Wash the meat and dab dry. Season oil with salt and pepper. Marinate the meat for about 1 hour. Roast pine nuts in a small pan without fat until golden brown. Clean, wash and drain the salad.
2
Clean, wash and cut the peppers into rings. Peel onions and cut into strips. Drain the corn. Cut mozzarella into cubes. Season cream with salt, pepper and honey, stir in parsley. Drain meat a little and fry in a pan for 10-12 minutes until golden brown all around. In the meantime, arrange the remaining salad ingredients, except for the dressing, on plates. Drain the meat on kitchen paper, cut into slices and arrange on plates. Drizzle the dressing over the salad.
3
Season cream with salt, pepper and honey, stir in parsley. Drain meat a little and fry in a pan for 10-12 minutes until golden brown all around. In the meantime, arrange the remaining salad ingredients, except for the dressing, on plates. Drain the meat on kitchen paper, cut into slices and arrange on plates. Drizzle the dressing over the salad. Serve with pumpkin seed roll