Colorful salad bowl with spicy chicken and parmesan dressing

Ingredients

Directions

1. 1

   # Heat oil in a small pot Add paprika powder and steam briefly while stirring. Let it cool down. Squeeze lemon. Wash chicken breast, dab dry and cut into fine strips.

2. 2

   Mix the paprika oil with 1 teaspoon lemon juice, salt and pepper, turn the chicken strips in it and let it marinate for 15 minutes.

3. 3

   # For the dressing, peel and finely chop the garlic clove. Grate cheese finely.

4. 4

   # Mix garlic and cheese with yoghurt, salad cream, stock and red wine vinegar. Season with salt and plenty of fresh, coarsely ground black pepper.

5. 5

   # Clean, wash, spin-dry and cut the frisée and radicchio into bite-sized pieces. Clean the chicory, cut out the bitter stalk in a wedge shape and cut the chicory into rings.

6. 6

   # Peel onion and cut into very fine strips.

7. 7

   # Cut the pepper in half, seed it, wash it and dice it Wash and quarter the tomatoes, cutting out the stalks. Remove the seeds from the tomatoes and cut into fine cubes. Drain the corn.

8. 8

   # Heat a coated pan and fry the chicken strips in it over a high heat for 5-6 minutes.

9. 9

   # Mix the frisée, radicchio, chicory and onion strips with the dressing and place on plates. Sprinkle with diced corn, tomatoes and peppers. Spread chicken breast strips on top and serve immediately.