Summer salad with chicken

Name: Summer salad with chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Organic chicken fillets (approx. 150 g each); 7 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper, sugar; 1 kg ripe apricots; 500 g cherry tomatoes; 4 TABLESPOONS White wine vinegar; 1 collar Basil; 150 g Fresh goat cheese; 3 TABLESPOONS dark balsamic cream

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

What makes our summer salad so incredibly delicious? Well, the ripe apricots, which, together with the chicken and a dressing of balsamic cream, make a delicious accompaniment.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Organic chicken fillets (approx. 150 g each)
7 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper, sugar
1 kg ripe apricots
500 g cherry tomatoes
4 TABLESPOONS White wine vinegar
1 collar Basil
150 g Fresh goat cheese
3 TABLESPOONS dark balsamic cream

Directions

1
Wash the meat and dab dry. Heat 2 tablespoons of oil in a frying pan. Fry the meat for about 6 minutes on each side and season with salt and pepper. In the meantime, wash, halve and stone the apricots and cut them into slices.
2
Wash and halve the tomatoes.
3
Season vinegar with salt, pepper and 1 pinch of sugar. Fold in 5 tablespoons of oil. Mix apricots, tomatoes and vinaigrette. Season to taste with salt and pepper.
4
Wash the basil, shake dry, pluck the leaves and fold into the salad. Crumble cream cheese over it. Cut the meat into slices and serve with the salad. Serve sprinkled with balsamic cream.
5
Ciabatta is delicious with it.