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🍽️ Fresh Chicken and Tomato Salad

434 kcal · 30 min · 4 servings

Ingredients

• 4 ripe fleshy tomatoes
• 4 small chicken breast fillets
• 2 tbsp ghee
• salt
• pepper
• 1 onion
• 1 garlic clove
• 2 tbsp celery stalks
• 2 tbsp vegetable broth
• 2 tbsp basil
• 3 tbsp mayonnaise
• 3 tbsp sour cream
• 1 tbsp white balsamic vinegar
• basil (for garnish)

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut the tomatoes into four equal quarters.
3. 3. Wash the chicken breast fillets.
4. 4. Cut the chicken meat into small cubes.
5. 5. Heat one tablespoon of clarified butter in a pan.
6. 6. Fry the chicken cubes in the hot fat.
7. 7. Season the meat with salt and black pepper.
8. 8. Peel the onion.
9. 9. Cut the onion into very small cubes.
10. 10. Peel the garlic clove.
11. 11. Mince the garlic finely.
12. 12. Wash the celery.
13. 13. Remove the tough strings from the celery.
14. 14. Cut the celery in half lengthwise.
15. 15. Cut the celery halves into small pieces.
16. 16. Heat the remaining clarified butter in the same pan.
17. 17. Sauté the onion cubes, garlic, and celery in the fat.
18. 18. Pour in some vegetable broth.
19. 19. Let the mixture simmer for three to five minutes.
20. 20. Wait until all the liquid has evaporated.
21. 21. Stir the fresh basil leaves into the vegetables.
22. 22. Mix the vegetable mixture with mayonnaise.
23. 23. Fold sour cream into the mixture.
24. 24. Season the salad with additional basil, salt, and pepper to taste.
25. 25. Place the tomato quarters on the serving plates.
26. 26. Distribute the chicken and vegetable salad over the tomatoes.
27. 27. Garnish the dish with fresh basil leaves.
28. 28. Serve the salad immediately.

Nutrition per serving

• kcal: 434
• Protein: 49 g · Fett/Fat: 24 g · Carbs: 5 g