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Layered salad with free-range chicken breast fillet - Tender herbs

Perfection in a glass! Layered salad with free-range chicken breast fillets

Ingredients

  • 2 free-range chicken breast fillets - Tender herbs from Nature & Respect
  • Salt and pepper to taste
  • 600 g mixed green salad (e.g. rocket, spinach, lamb's lettuce)
  • 100 g cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 1 avocado, cut into slices
  • 3 tbsp Corn
  • 50 g fresh herbs (e.g. parsley, chives), chopped
  • For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Preparation

Fry the fillets in the pan over a medium heat for 5-7 minutes until cooked through and golden brown. Remove from the heat, leave to cool slightly and cut into cubes.

 

In a small bowl, mix together the olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper and set aside.

 

Place the ingredients one after the other from bottom to top in two large preserving jars: Dressing, chicken cubes, cucumber strips, cherry tomato halves, corn, lettuce strips and fresh herbs.Serve upside down so that the dressing is evenly distributed.

 

Bon Appéit!

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