Mixed Salad with Chicken
Ingredients
- For the vinaigrette
- 6 Tbsps vegetable oil
- 2 Tbsps Mustard
- 2 Tbsps balsamic vinegar (White)
- salt
- peppers
- 50 milliliters Vegetable broth
- For the chicken
- 4 Chicken breasts
- peppers
- For the salad
- 1 Lettuce
- 6 leaves Radicchio
- Oak leaf lettuce (1 handful, if desired)
- Arugula (1 handful, if desired)
- lamb's lettuce (1 handful, if desired)
- Frisée (1 handful, if desired)
- ½ Cucumber
- 2 Tomatoes
- ½ paprika (yellow)
- 4 slices Toast
- 2 Tbsps Herb butter
- 1 onion (red)
Preparation steps
For the salad, rinse lettuce leaves, spin dry and tear into bite-size pieces. Rinse cucumber, cut in half lengthwise, scrape out seeds out and cut into cubes. Rinse tomatoes, cut in half, remove stalk, remove seeds and cut into cubes. Rinse bell pepper, cut in half, remove seeds and ribs and cut into long thin strips. Mix all prepared vegetables in a bowl.
Peel onion, cut some rings for garnish, chop the rest finely, add chopped onion to the bowl and mix. Cut toast into cubes and fry in a pan with herb butter. For the chicken, season the chicken breasts with pepper. Cook under a preheated oven broiler, watching carefully, for 3-5 minutes per side.
For the vinaigrette, mix oil, mustard, vinegar and broth in a shaker and season with salt and pepper. Arrange salad on plates and drizzle with the vinaigrette. Cut chicken breasts into strips and arrange on salad, sprinkle with croutons and garnish with onion rings. Serve immediately.
