Warm chicken breast on egg and leaf salad

Name: Warm chicken breast on egg and leaf salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Eggs; 400 g Chicken filet; 30 g Ginger Tuber; 2 TABLESPOONS Lime juice; 200 g cherry tomatoes; 125 g Mushrooms; 150 g Lamb's lettuce; 150 g Rocket; 50 g Walnut halves; 4 TABLESPOONS Wine vinegar; 5-6 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Eggs
400 g Chicken filet
30 g Ginger Tuber
2 TABLESPOONS Lime juice
200 g cherry tomatoes
125 g Mushrooms
150 g Lamb's lettuce
150 g Rocket
50 g Walnut halves
4 TABLESPOONS Wine vinegar
5-6 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp wooden skewers

Directions

1
Boil the eggs for about 8 minutes. Then rinse with cold water, peel and cut into eighths. Meanwhile wash the fillet, dab dry and cut into flat, wide slices. Peel ginger and chop finely.
2
Mix lime juice and ginger. Marinate chicken meat with it. In the meantime, clean and wash the tomatoes, mushrooms and salads. Halve the tomatoes, cut the mushrooms into leaves and pluck the rocket into bite-sized pieces.
3
Coarsely chop the walnuts and mix with vinegar and 4 tablespoons of oil. Season with salt, pepper and sugar. Roll up chicken slices and pin them with wooden skewers. Fry all around in 1-2 tablespoons of hot oil until golden brown.
4
Season with salt and pepper. Deglaze the roast with the prepared marinade and remove from the stove. Arrange salad and chicken rolls in portions. Drizzle with the hot marinade and serve immediately.