Salad with chicken breast
This summery salad with chicken breast will quickly end up on your list of favorite chicken salads! The recipe with crispy chicken breast strips, mixed leaf salad, cucumber, tomatoes and a fine dressing is guaranteed to please everyone at the table.
INGREDIENTS
ยฝ organic lemon
2 garlic cloves
300 g chicken breast
1 tbsp paprika powder (sweet)
1 tsp paprika powder (hot)
1 tbsp curry powder
4 tbsp olive oil
1 tbsp mustard
1 tsp honey
1 tbsp white wine vinegar
Salt
Freshly ground pepper
300 g lettuce (e.g. romaine lettuce hearts, rocket, oak leaf)
2 spring onions
150 g cherry tomatoes
ยฝ cucumber (approx. 250 g)
2 tbsp sunflower oil
PREPARATION
1. Rinse the lemon with hot water, pat dry, finely grate the peel and squeeze out the juice. Peel the garlic and chop finely.
2. Pat the chicken breast dry with kitchen paper and cut into strips. Place the chicken strips in a bowl with half of the garlic.ย Add the paprika, curry powder, lemon zest and half of the olive oil, mix and chill for about 30 minutes.
3. For the dressing, mix the mustard, honey, remaining garlic, white wine vinegar and lemon juice and stir in the remaining olive oil. Season to taste with salt and pepper.
4. Clean and wash the lettuce, spin dry and tear into bite-sized pieces. Wash the spring onions, tomatoes and cucumber and drain. Halve the cherry tomatoes, peel the cucumber, quarter them and cut into slices. Clean the spring onions and cut into thin rings.
5. Heat the sunflower oil in a pan and fry the chicken breast strips on all sides for about 5 minutes. Mix the salad with the spring onions, cherry tomatoes and cucumber in a bowl, season with salt and marinate with the dressing. Divide the salad between plates and serve with the fried chicken breast strips. Sprinkle with basil if desired and serve with oven-fresh baguette.ย Enjoy your meal!
