Chicken Salad

Ingredients

• 400 ml Vegetable broth
• 4 chicken breast fillets (about 120 g each)
• 2 slices white bread (or toast bread)
• 4 tbsp olive oil
• 1 red bell pepper
• 2 Spring Onions
• 200 g mixed leaf salad (e.g. arugula, field lettuce and red oakleaf)
• 1 handful chervil
• 3 tbsp Lemon juice
• 1 tsp medium-hot mustard
• 2 tbsp honey
• Salt
• Pepper

Instructions

1. 1.

   Bring the broth to a boil. Rinse the chicken breasts, pat dry and place them in the broth. Simmer for about 10 minutes over gentle heat.

2. 2.

   Remove the bread crusts and dice. Fry the cubes in 1 tbsp hot oil in a non-stick pan until golden brown. Drain on paper towels.

3. 3.

   Wash the bell pepper, halve it and dice. Clean the spring onions, trim and cut them into slanted rings. Rinse the salad and chervil, shake dry, clean and tear into small pieces.

4. 4.

   Whisk the remaining oil with lemon juice, 1–2 tbsp broth, mustard and honey; season with salt and pepper.

5. 5.

   Drain the chicken and let it cool slightly. Slice into strips. Arrange all prepared salad ingredients on plates and top with the chicken. Drizzle with dressing and serve.