Tomato-cucumber salad to fillet

Name: Tomato-cucumber salad to fillet
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 125 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp dried thyme; 1 tablespoon (10 g) Oil; 200 g cleaned cucumber; 2 (100 g) small cleaned tomatoes; 1 (30 g) peeled onion; 1 TABLESPOON Herb Vinegar; 1 TEASPOON chopped dill (fresh or frozen); 3 (15 g) black olives; 1-2 discs (60 g) Wholemeal bread

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

125 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp dried thyme
1 tablespoon (10 g) Oil
200 g cleaned cucumber
2 (100 g) small cleaned tomatoes
1 (30 g) peeled onion
1 TABLESPOON Herb Vinegar
1 TEASPOON chopped dill (fresh or frozen)
3 (15 g) black olives
1-2 discs (60 g) Wholemeal bread

Directions

1
Rinse chicken filet briefly in cold water and dab dry with kitchen paper. Season with salt, pepper and thyme
2
Heat the oil in a coated pan. Brown the fillet on each side and then continue to fry on all sides over a low heat for about 10 minutes.
3
Wash and slice the cucumber and tomatoes. Halve onion and cut into rings
4
Remove the fillet from the pan. Add herb vinegar and 2 tablespoons of water to the frying fat and bring to the boil. Season with dill, salt and pepper. Mix the marinade with the prepared salad ingredients and possibly olives. Cut the chicken filet into slices and arrange on a plate with the salad. Add the wholemeal bread