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🥗 Chicken Salad with Fresh Dressing

201 kcal · 30 min · 4 servings

Ingredients

• 320 g chicken breast fillet (2 chicken breast fillets)
• salt
• pepper (from the mill)
• 1 tbsp finely chopped herbs (to taste)
• 1 tomato
• 100 g mixed salad leaves
• 1 carrot
• 0.5 small green bell pepper
• 0.5 small red bell pepper
• 1 tbsp white wine vinegar
• 1 tbsp balsamic vinegar
• 1 tsp mustard
• 2 tbsp orange juice
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• 1 tbsp chive rings

Instructions

1. 1. Season the chicken breasts generously with salt and pepper.
2. 2. Wrap each piece tightly in aluminum foil and seal the package well.
3. 3. Bring water in a pot to a gentle simmer.
4. 4. Place the foil packets in the hot water for 15 minutes.
5. 5. Remove the packets and let them cool down.
6. 6. Wash the leaf salads thoroughly.
7. 7. Dry the leaves using a salad spinner.
8. 8. Tear the salads into bite-sized pieces.
9. 9. Wash the tomato and cut it into quarters.
10. 10. Remove the core of the tomato.
11. 11. Cut the flesh into small cubes.
12. 12. Clean the pepper and remove the seeds.
13. 13. Wash the pepper and cut it into small pieces.
14. 14. Peel the carrot.
15. 15. Slice the carrot into thin rounds.
16. 16. Whisk mustard, vinegars, orange juice, salt, pepper, and oil in a bowl.
17. 17. Finally, adjust the seasoning of the dressing to taste.
18. 18. Take the chicken breasts out of the foil.
19. 19. Slice the meat into thick pieces.
20. 20. Mix the salad ingredients with two-thirds of the dressing.
21. 21. Distribute the salad onto plates.
22. 22. Place the chicken slices on top of the salad.
23. 23. Drizzle everything with the remaining dressing.
24. 24. Sprinkle the salad with fresh chives.

Nutrition per serving

• kcal: 201
• Protein: 20 g · Fett/Fat: 11 g · Carbs: 5 g