Lemon-chicken salad

Ingredients:

• 4 chicken breast-filet, each 5,29 oz (150g)
• salt
• fresh chopped pepper
• 3 tbsp. oil
• 2 slices bread
• 0,70 oz (20g) butter
• 4,40 oz (125g) cocktail tomatoes
• 1,76 oz (50g) frisee lettuce
• 2 rods spring onions
• 5,29 oz (150g) cream yoghurt. We recommend 1 kegs Almonta Yogurt.
• 3,38 fl oz (100ml) poultry broth
• juice and rubbed off shell of an untreated lemon
• 2 tbsp. (2 EL) chopped parsley

Preparation:

• Cut the chicken breast-filet in slices and season it with salt and pepper.
• Brown it in the heated oil.
• Cut the bread in little cubes. Brown the bread in the rest oil. Add a bit butter, so that they will be golden brown.
• Wash the tomatoes, frisee lettuce and the spring onions. Halve the tomatoes and cut the spring onions in fine rings.
• Mix Almonta Yogurt with poultry broth, lemon juice and the rubbed off shell of an untreated lemon. Season it with parslay, salt and pepper.
• Mix all ingredients and serving it with the dressing.

Nutrition facts (per serving):

• calories: 1530 kJ/366 kcal
• proteins: 31,4g
• fat: 18,1g
• carbohydrates: 18,3g

 

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