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
See all recipes
Hummingbird Cake with edible flowers
Preheat the oven to 180 degrees Celsius. Prepare the baking tray with baking paper, grea...
Lamb`s lettuce with huts crostini
Wash and clean lamb`s lettuce, radishes and cucumber. Cut the radishes and the cucumber ...
Apricot-vanilla yoghurt head
Beat with the electric whisk the egg whites and the sugar. Scramble halve of the beaten ...
Recipes using this product
Hummingbird Cake with edible flowers
Preheat the oven to 180 degrees Celsius. Prepare the baking tray with baking paper, grea...Lamb`s lettuce with huts crostini
Wash and clean lamb`s lettuce, radishes and cucumber. Cut the radishes and the cucumber ...Apricot-vanilla yoghurt head
Beat with the electric whisk the egg whites and the sugar. Scramble halve of the beaten ...