Spinach salad with chicken filet

Name: Spinach salad with chicken filet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (100g) Baby leaf spinach; 2 Federation Rocket; 3 Tomatoes; 1 yellow pepper; 100 g Baguette-Brot; 9 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Chicken filet; 5 TABLESPOONS dark balsamic vinegar; 7-10 Tbsp Sugar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (100g) Baby leaf spinach
2 Federation Rocket
3 Tomatoes
1 yellow pepper
100 g Baguette-Brot
9 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Chicken filet
5 TABLESPOONS dark balsamic vinegar
7-10 Tbsp Sugar

Directions

1
Wash the spinach and rocket, drain. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Clean, wash and chop the peppers. Cut bread into thin slices
2
Heat 3 tablespoons of oil in portions in a large frying pan. Fry the slices of bread for 4-5 minutes while turning them brown, season with salt and pepper, take them out and let them cool down. Wash the meat, dab dry and cut into pieces. Heat 1 tablespoon of oil in a coated pan. Fry the meat for 5-6 minutes while turning, season with salt and pepper, remove.
3
Season the vinegar with salt, pepper and sugar, fold in 5 tablespoons of oil. Mix the meat, bread, rocket, spinach, paprika, tomatoes and vinaigrette, season to taste again and serve