Crunchy salad with tender chicken breast

Name: Crunchy salad with tender chicken breast
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Chicken filet (approx. 125 g); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 50 ml white balsamic vinegar; 1 pinch Sugar; 2 Shallots; 200 g cherry tomatoes; 1 small picking salad; 75 g Mushrooms; 7-10 Tbsp black ground pepper and parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Chicken filet (approx. 125 g)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
50 ml white balsamic vinegar
1 pinch Sugar
2 Shallots
200 g cherry tomatoes
1 small picking salad
75 g Mushrooms
7-10 Tbsp black ground pepper and parsley

Directions

1
Wash the meat and dab dry with kitchen paper. Heat 1 tablespoon of oil in a frying pan and fry the meat on all sides. Then fry over a low heat for a further 10 minutes while turning.
2
Season with salt and pepper, remove from the pan and allow to cool. In the meantime, mix vinegar, salt, pepper and sugar for the vinaigrette. Fold in the remaining oil. Peel the shallots and cut into fine rings.
3
Clean, wash and quarter the tomatoes. Clean, wash and pluck the lettuce into bite-sized pieces and drain well. Clean mushrooms, wash if necessary and cut into very thin slices. Mix lettuce, tomatoes, shallots and mushrooms.
4
Pour the vinaigrette over it and arrange on four plates. Slice the chicken thinly and also arrange it on the four plates. Sprinkle with pepper to taste and serve garnished with parsley.