Spicy chicken salad
easy
90 mins
90 mins
Ingredients
- 1 collar Soup Greens
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 (approx. 1.2 kg) small boiling fowl
- 1/2 package (150 g) frozen peas
- 250 g Tomatoes
- 2 medium-sized onions
- 2-3 TABLESPOONS spicy mustard
- 2 Egg Yolk
- 50 ml Oil
- 100 ml Vinegar
- 7-10 Tbsp a few drops of Tabasco
- 3 TABLESPOONS Peanuts
- 1 small head of oak leaf salad
Directions
- 1
Clean, wash and coarsely chop the soup greens. Bring to the boil in plenty of water seasoned with salt and pepper. In the meantime, wash and cook the soup chicken for about 1 hour. Then let it cool down a little.
- 2
In the meantime, thaw the peas. Wash and dice the tomatoes. For the marinade, peel and finely chop the onions. Mix mustard and egg yolk. Slowly stir in the oil. Season with salt, pepper, vinegar and Tabasco.
- 3
Add peanuts and chopped onions. Remove the chicken meat from the bones and cut into cubes. Mix meat, peas and tomatoes loosely with marinade. Cover and let stand for about 30 minutes.
- 4
In the meantime, clean and wash the oak leaf lettuce, pluck it into bite-sized pieces and lay it out on a plate. Season marinated salad again and arrange on top.
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