Recipe

Warm Chicken Lemon Salad

PREPARATION:

Grate the yellow peel of a lemon and squeeze the juice into a mixing bowl. Shred chili cleaned of its seeds and blend the shredded chili, Hermesetas Granulated and spices into a mix of grated lemon peel and juice. Put the chicken fillets into the bowl, stir and let marinade for 30–60 minutes at room temperature. Stir the dressing ingredients. Spread the salad mix and melon balls onto plates and sprinkle the dressing on top. Fry or broil the chicken fillets till brown, slice and place the pieces on top of the salad. Garnish with the shoots. Serve right away.

 

General information
Ready in:
60 minutes
Calories p.P.:
254
Product:
Portions:
5
Ingredients
Lemon (organic)
1
Red chili peppers
1 - 2
Hermesetas Granulated
2 tsp
Salt
1 tsp
Coarsely ground black pepper
1/2 – 1 tsp
Thin chicken fillets, unseasoned
500 g
Oil
2 tbsp
Dressing:
Juice of one (organic) lemon
1
Mustard
2 tsp
Hermesetas Granulated
2 tsp
Oil
50 ml
Salad:
Green salad mix
250 g
Melon
300 g
Garnishing:
Sunflower seed shoot
25 g