🥗 Backhendl Salad

Name: Backhendl Salad
Total time: 30 min
Yield: 4 servings
Ingredients: Valerian 100 g; mixed leaf salad 100 g; roasted chicken strips 500 g; balsamic vinegar, light 2 tbsp; mustard 1 tsp; salt pinch; pepper, black ground pinch; rapeseed oil 5 tbsp; pumpkin seeds 4 tbsp

645 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

Valerian 100 g
mixed leaf salad 100 g
roasted chicken strips 500 g
balsamic vinegar, light 2 tbsp
mustard 1 tsp
salt pinch
pepper, black ground pinch
rapeseed oil 5 tbsp
pumpkin seeds 4 tbsp

Instructions

1. Remove the core from the salad, tear into coarse pieces, wash thoroughly and spin dry in a salad spinner. In a bowl, mix the cranberry dip from the roasted chicken strips, vinegar, mustard, salt and pepper and gradually stir in 4 tbsp rapeseed oil.
2. Toast the pumpkin seeds in a pan over medium heat for about 2 minutes without fat. Then let cool on a plate. Heat 1 tbsp oil in the same pan and fry the roasted chicken strips golden brown on all sides for approx. 4 minutes.
3. Meanwhile, mix the salad with the dressing. Arrange the roasted chicken strips on the salad and sprinkle with the pumpkin seeds. Enjoy your meal!

Nutrition per serving

kcal: 645
Protein: 33 g · Fett/Fat: 46 g · Carbs: 23 g