Description
Light salad with chicken, feta and vegetables with honey-mustard dressing
Ingredients
-
Chicken breast
0.5 piece
-
Seasoning
1 piece
-
Soft cheese
1 piece
-
Cabbage
100 g
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Corn
100 g
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Vegetable oil
1 Tbsp
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Onion
1 piece
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Sour cream
1 Tbsp
-
Mustard
2 tsp
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Raisins
3 Tbsp
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Honey
1 Tbsp
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Lemon juice
1 Tbsp
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Greens
Cooking
1. Cook the chicken breast. Chicken breast to beat two sides to a thickness of 1.5-2 cm to Put on the chicken plate of cheese and twist into a roll.
2. To get the sheet for roasting chicken breast and open up. Put the fillet in half and cover the second half of the sheet.
3. Wrapped breast pressed by hand.
4. Pre-heated without oil a pan, place the wrapped brisket over low heat and fry both sides.
5. Peeled onions cut into strips and fry in heated oil until transparent. Then add the honey, mustard and a pinch of salt. Stir the onions to melt honey, remove from heat and cool.
6. Put onions in the bowl of a blender and grind. Then add the lemon juice, sour cream, salt, a pinch of sugar and stir.
7. Shred the cabbage, sprinkle a pinch of salt and grind hands to release the juice.
8. Add steamed raisins, diced chicken breast,...
9... corn and onion dressing, mix well. To remove the salad in the refrigerator for 30 minutes to cool.
10. Before serving put the salad in a bowl and garnish with cherry tomatoes and herbs. Bon appetit!
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