Warm chicken salad (with corncob)

Name: Warm chicken salad (with corncob)
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 small head Lolo rosso salad; 150 g Rocket; 250 g cherry tomatoes; 50 g black olives, without stone; 4 (approx. 150 g) Mini-Zucchini; 1/2 1062 (250 g) ml can of corncob; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 6 TABLESPOONS Olive oil; 1 Garlic clove; 300 g Chicken filet; 7-10 Tbsp Nasturtium blossoms

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/2 small head Lolo rosso salad
150 g Rocket
250 g cherry tomatoes
50 g black olives, without stone
4 (approx. 150 g) Mini-Zucchini
1/2 1062 (250 g) ml can of corncob
2 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
6 TABLESPOONS Olive oil
1 Garlic clove
300 g Chicken filet
7-10 Tbsp Nasturtium blossoms

Directions

1
Clean, wash and drain lettuce and rocket well. Pluck the lettuce leaves into bite-sized pieces. Wash, clean and halve the tomatoes. Mix lettuce, rocket, tomatoes and olives. Wash and clean the zucchini and cut lengthwise into thin slices.
2
Cut the corn cobs into slices about 1 cm thick. Mix vinegar, salt and pepper, fold in 4 tablespoons of olive oil in a thin stream. Peel garlic, dice finely and stir in. Wash the chicken meat, dab dry and cut into strips.
3
Heat 2 tablespoons of olive oil in a frying pan. Fry the meat for 3-4 minutes while turning. Season with salt and pepper and add to salad. Fry corn slices and zucchini in the cooking fat for 1-2 minutes. Deglaze with vinaigrette, remove from heat immediately and season with salt and pepper.
4
Add everything to the salad and mix well. Garnish with nasturtium blossoms. Roasted ciabatta bread tastes good with it.