Red lentil salad with chicken filet

Name: Red lentil salad with chicken filet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken filets (400-500 g); 2-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 300 g Mushrooms; 1 collar Spring onions; 250 g red lentils; 1 TEASPOON clear broth (instant); 3-5 Tbsp Vinegar (e.g. balsamic vinegar); 1 small red pepper; 1 small head lettuce (e.g. romaine or oak leaf lettuce)

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken filets (400-500 g)
2-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
300 g Mushrooms
1 collar Spring onions
250 g red lentils
1 TEASPOON clear broth (instant)
3-5 Tbsp Vinegar (e.g. balsamic vinegar)
1 small red pepper
1 small head lettuce (e.g. romaine or oak leaf lettuce)

Directions

1
Wash the fillets, dab dry. Fry in 1-2 tablespoons of hot oil all around for 10-15 minutes. Season with salt and pepper. Let cool off
2
Clean and wash mushrooms and onions. Cut mushrooms into slices, onions into rings. Heat 1-2 tablespoons of oil in the frying fat. Fry the mushrooms until golden brown. Add onions and steam briefly. Season with salt and pepper
3
Rinse the lentils, add to the mushrooms and sauté. Add a good 300 ml of water. Bring to the boil, stir in broth. Cover and simmer over low heat for 10-12 minutes. Season with vinegar, salt, pepper and sugar. Let cool down
4
Clean, wash and finely dice the peppers. Mix into the lentils. Clean, wash and pluck the salad a little smaller. Spread the lentils on top. Cut the meat open and arrange on the salad