Bean salad with chicken filet

Name: Bean salad with chicken filet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 pack of (300 g) frozen broad beans; 7-10 Tbsp Salt; 750 g green beans; 2 red onions; 4 (à 100 g) Chicken filets; 30 g Bacon; 7-10 Tbsp Pepper; 6 TABLESPOONS Wine vinegar; 4 TABLESPOONS Oil; 7-10 Tbsp Sugar; 1/2 bunch Thyme; 1 Picking salad

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 pack of (300 g) frozen broad beans
7-10 Tbsp Salt
750 g green beans
2 red onions
4 (à 100 g) Chicken filets
30 g Bacon
7-10 Tbsp Pepper
6 TABLESPOONS Wine vinegar
4 TABLESPOONS Oil
7-10 Tbsp Sugar
1/2 bunch Thyme
1 Picking salad

Directions

1
Cook the broad beans in boiling salted water for about 20 minutes without defrosting. Clean, wash and possibly halve the green beans. Also cook in boiling salted water for about 15 minutes. Drain the beans. In the meantime peel onions and cut them into rings.
2
Wash the chicken fillets and dab them dry. Cut the bacon into pieces and let it crisp in a pan. Put aside. Fry chicken fillets in bacon fat while turning for about 12 minutes. Season with salt and pepper and take out. Add onions to the frying fat, deglaze with vinegar, bring to the boil briefly and remove from the heat. Add oil. Season with salt, pepper and sugar. Wash, chop and stir in thyme.
3
Add onions to the frying fat, deglaze with vinegar, bring to the boil briefly and remove from the heat. Add oil. Season with salt, pepper and sugar. Wash, chop and stir in thyme. Clean the salad, wash it and tear it into pieces. Arrange prepared salad ingredients in portions, sprinkled with sliced chicken fillet and thyme marinade