Colorful Salad Bowl

Ingredients

• 1 tbsp oil
• 1 tsp Paprika powder (hot)
• ½ lemon
• 225 g large chicken breast fillet
• Salt
• Pepper
• 1 small garlic clove
• 30 g Parmesan cheese
• 150 g Yogurt (1.5% fat)
• 2 tbsp low-fat salad cream
• 4 tbsp vegetable broth
• 1 tbsp red wine vinegar
• 1 frisée lettuce
• 1 radicchio
• 125 g chicory
• 1 small red onion
• 125 g yellow bell pepper
• 250 g tomatoes
• 212 g canned corn (drained weight)

Instructions

1. 1.

   Heat oil in a small pot. Add paprika powder and sauté briefly while stirring. Let cool. Squeeze half the lemon. Wash, pat dry, and slice chicken breast into thin strips. Mix paprika oil with 1 tsp lemon juice, salt, and pepper; toss chicken strips and let marinate for 15 minutes.

2. 2.

   Meanwhile, peel and finely chop garlic. Grate cheese.

3. 3.

   Combine garlic, cheese, yogurt, salad cream, broth, and red wine vinegar. Season with salt and plenty of freshly ground black pepper.

4. 4.

   Clean frisée and radicchio, wash, dry, and cut into bite-sized pieces. Trim chicory’s bitter stem and slice into rings.

5. 5.

   Peel onion and cut into very thin strips.

6. 6.

   Halve bell pepper, deseed, wash, and dice. Wash tomatoes, quarter, remove stems, seed, and dice finely. Drain corn.

7. 7.

   Heat a non-stick pan over high heat and cook chicken strips for 5-6 minutes until browned all around.

8. 8.

   Combine frisée, radicchio, chicory, and onion strips with dressing; serve on plates topped with corn, tomato, and pepper cubes. Distribute chicken strips on top and serve immediately.