Colorful Salad with Chicken Breast

Ingredients

• 200 g mixed leafy salad
• 2 chicken breast fillets
• 500 ml chicken broth
• Salt
• Pepper (freshly ground)
• 4 medium mushrooms
• 4 tbsp canned kidney beans
• 3 tomatoes
• 1 small can baby corn
• 2 tsp Ajvar
• 3 tbsp white wine vinegar
• 5 tbsp germinated oil

Instructions

1. 1.

   Boil the chicken breast fillets in the broth and cover them over low heat for about 10 minutes to cook, then remove and let cool.

2. 2.

   Wash, trim, rinse, and dry the salad leaves, cutting into smaller pieces if needed.

3. 3.

   Clean the mushrooms and slice them. Drain the beans and corn; cut the tomatoes into wedges.

4. 4.

   Whisk vinegar with oil, Ajvar, salt, and pepper. Cut the chicken meat into bite-sized pieces.

5. 5.

   Combine the salad with corn, beans, tomatoes, mushrooms, chicken, and the dressing, arrange on a plate, and serve.