Spring salad with chicken filet (before/after)

Name: Spring salad with chicken filet (before/after)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Head picking salad (approx. 200 g); 200 g Carrots; 1 collar Radishes; 1/2 (approx. 150 g) Cucumber; 1/2 Lemon; 200 g creamy milk yoghurt; 6 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 large chicken fillets (approx. 250 g each); 1 TABLESPOON Olive oil; 2 small bunches of chives; 5 Stem(s) Parsley; 30 g Radish sprouts

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Head picking salad (approx. 200 g)
200 g Carrots
1 collar Radishes
1/2 (approx. 150 g) Cucumber
1/2 Lemon
200 g creamy milk yoghurt
6 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 large chicken fillets (approx. 250 g each)
1 TABLESPOON Olive oil
2 small bunches of chives
5 Stem(s) Parsley
30 g Radish sprouts

Directions

1
Clean, wash and thoroughly drain the salad. Clean, wash and cut carrots into thin strips. Clean, wash and quarter radishes. Wash cucumber thoroughly and rub dry.
2
Halve the cucumber lengthwise and cut into slices. Squeeze lemon. Mix yoghurt, milk, lemon juice, some salt and pepper. Wash the meat, dab dry and season with salt and pepper. Heat oil in a coated pan.
3
Fry the meat for about 4 minutes on each side. In the meantime, wash the herbs and dab dry. Cut chives into rings. Add half the chives to the yoghurt dressing and mix. Pluck the parsley from the stalks and chop the leaves roughly.
4
Line plate with salad leaves. Arrange the remaining ingredients on top. Remove the chicken from the pan and cut it diagonally into slices. Arrange chicken and sprouts on the salads. Drizzle salad with dressing and sprinkle with herbs.
5
It goes well with baguette bread.