Chicken Salad with Pumpkin Seeds and Herb Vinaigrette

Ingredients

• 1 young head of romaine lettuce
• 3 chicken breast fillets
• Salt
• Pepper
• 1 tbsp oil
• 2 bell peppers (red and yellow)
• 200 g mushrooms (brown variety)
• 2 tbsp pumpkin seeds
• 2 hard‑boiled eggs
• 2 sprigs tarragon
• 4 tbsp red wine vinegar
• 2 tsp coarse mustard
• Salt
• Pepper
• 1 tbsp capers
• 6 tbsp Olive oil
• 4 tbsp broth

Instructions

1. 1.

   Wash, pat dry, and season the chicken breast fillets with salt and pepper. Fry in hot oil for about 7–10 minutes, then remove and wrap in foil.

2. 2.

   Wash, trim, deseed, and slice the bell peppers into thin strips. Clean mushrooms with a kitchen towel, then slice them.

3. 3.

   Wash, trim, and dry the lettuce; tear or chop as desired. Combine the lettuce with the prepared vegetables and divide among four plates.

4. 4.

   Peel the eggs and finely mash or dice them with a fork.

5. 5.

   Rinse, pat dry, remove stems from tarragon, and finely chop it. Mix the eggs, tarragon, vinegar, mustard, salt, pepper, and capers together. Whisk in olive oil and broth, then taste and adjust seasoning.

6. 6.

   Slice the cooked chicken into strips, place on top of the salad, pour the dressing over, and sprinkle with pumpkin seeds.