Chicken salad
- 200 g Chicken fillet
- 6 EL Oil
- Salt
- white pepper
- 400 g Celeriac
- 500 g yellow peppers
- 3 Peach halves (from the can)
-
1/2 Pot of tarragon - 1 Stalk flat leaf parsley
- 1 TL pickled peppercorns
- 1/8 l Vegetable stock (instant)
- 6 EL Vinegar
- fresh herbs and pepper pan
30 minutes
light
- 1.
- Wash the chicken fillets and pat dry. Fry in 1-2 tablespoons of hot oil, turning, for about 10 minutes over medium heat. Season with salt and pepper. Clean and wash celery and bell peppers and cut into bite-sized pieces.
- 2.
- Peaches in fineCut columns. Wash herbs, pluck leaves from stems. Heat 2 tablespoons of oil. Fry the paprika and celery for 3 minutes while turning. Season with salt and peppercorns.
- 3.
- Deglaze with stock and vinegar, simmer for another 3 minutes. Let cool, fold in herbs and peach wedges, add the remaining oil, season if necessary. Slice the chicken fillet and serve on top.
- 4.
- Serve garnished with fresh herbs and pepper pan.
1 person approx.:
- 230 kcal
- 960 kJ
- 13 g protein
- 14 g fat
- 10 g carbohydrates
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