Bircher MuesliBistro Salad Black Forest Country Bread

Bistro Salad

200 g / 7 oz
400 g / 13.5 oz
20 g / 0.6 oz
1 tbsp

150 g / 5 oz
150 g / 5 oz

300 g / 10 oz
oak leaf lettuce
chicken breast fillet
butter, unsalted
balsamic vinegar
pepper, salt
cherry tomatoes
Spanish onion
yellow bell pepper
Herb Cream Cheese
fresh herbs
sour cream dressing

Serves 3 - 408 cal per serving
Prep-time: 15 min. - Total-time: 15 min.
The 'Bistro Salad' served with fresh baguette or white bread can easily replace a small meal. Pick the oak leaf lettuce apart and wash thoroughly. Use a salad spinner to dry the lettuce. Finely dice the chicken breast. Melt butter in a coated pan. Fry the chicken breast until golden; cast on the balsamic vinegar. Season with pepper and salt; let cool. Pick oak leaf lettuce to bite-sized pieces and put in a salad bowl. Cut cherry tomatoes in halves and add to the salad. Peel the Spanish onion, cut into halves and slice thin. Add the Spanish onion to the 'Bistro Salad'. Halve a large yellow bell pepper and remove white ribs and seeds; cut into very small pieces. Add to the salad and toss. Form cream cheese with herbs into balls and roll the cheese balls in finely chopped mixed herbs. Arrange 'Bistro Salad' on plates and decorate with diced chicken breast and cream cheese balls. Serve with sour cream dressing or dressing of your choice.

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