Warm chicken salad (with vegetable corn)

Name: Warm chicken salad (with vegetable corn)
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; 1 can(s) (212 ml; separation weight: 140 g) Vegetable corn; 50 g black olives, without stone; 4 (approx. 150 g) Mini-Zucchini; 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
Kerry Mosley

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
1 can(s) (212 ml; separation weight: 140 g) Vegetable corn
50 g black olives, without stone
4 (approx. 150 g) Mini-Zucchini
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. Drain the corn. Mix lettuce, rocket, tomatoes, corn and olives.
2
Wash and clean the zucchini and cut them lengthwise into thin slices. Mix vinegar, salt and pepper, fold in 4 tablespoons of olive oil in a thin stream. Peel garlic, dice finely and stir in.
3
Wash the chicken meat, dab dry and cut into strips. 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.
4
Fry the zucchini in the frying fat for 1-2 minutes. Deglaze with vinaigrette, remove from heat immediately and season with salt and pepper. Add everything to the salad and mix well. Garnish with nasturtium blossoms.
5
Roasted ciabatta bread tastes good with it.