This salad is a great dish for the summer. It is colourful, light and with the warm chicken breast, we are sure you will enjoy it. Below recipe makes 4 serves.
1 small letters
1 small head of red lollo
1 handfull chopped parsley
2 springonions chopped
½ red Capsicum
½ yellow Capsicum
2 – 3 Chickenfillets (skin off)
4 tbsp cooking oil
Salt pepper from the mill if possible
3 tbsp vinegar
Wash and prepare the salad then tear into bite-size bits. Fry the chicken fillets in a pan (or BBQ) and put them into the oven to keep warm. Season with salt and pepper and maybe a little touch of curry. For the dressing, add the stock (about 1 dl) to the residue in the pan and add some vinegar, salt and pepper.
Arrange the salad in a bowl or on plates, cut the fillets in thin strips and arrange them over the salad, then sprinkle the parsley and spring-onions over.
Now take the lukewarm dressing and add it to your beautiful salad.
If you like, just take some macadamia nuts, almonds or pine-nuts, fry them in a pan without oil and add them to your salad.
You can also garnish the salad with cooked eggs or tomatoes.