🍽️ Fresh Summer Salad with Chicken and Mint-Kefir Dressing

Name: Fresh Summer Salad with Chicken and Mint-Kefir Dressing
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g fresh peas (or 150 g frozen); 300 g chicken breast fillet (1 chicken breast fillet); 2 tsp olive oil; iodized salt; pepper; 1 shallot; fresh peppermint; 50 g low-fat kefir; head lettuce; 50 g pink champignons

285 kcal · 30 min · 4 servings

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Ingredients

300 g fresh peas (or 150 g frozen)
300 g chicken breast fillet (1 chicken breast fillet)
2 tsp olive oil
iodized salt
pepper
1 shallot
fresh peppermint
50 g low-fat kefir
head lettuce
50 g pink champignons

Instructions

1. Let the frozen peas thaw in a bowl.
2. Heat a pan with some oil over medium-high heat.
3. Place the chicken breast fillet in the hot pan.
4. Fry the meat for about 10 minutes until golden brown and cooked through.
5. Season the chicken to taste with salt and pepper.
6. Remove the chicken from the pan and set it aside to keep warm.
7. Finely chop the shallot.
8. Finely chop the mint as well.
9. Mix the chopped shallot and mint with the kefir.
10. Finally season the dressing with salt and pepper.
11. Wash the head lettuce and dry it thoroughly.
12. Tear the lettuce into bite-sized pieces.
13. Cut the mushrooms into small pieces.
14. Slice the cooled chicken breast fillet into thin slices.
15. Distribute the prepared salad ingredients onto the plates.
16. Place the chicken slices on top.
17. Drizzle the mint-kefir dressing evenly over the salad.

Nutrition per serving

kcal: 285
Protein: 29 g · Fett/Fat: 8 g · Carbs: 18 g