Mixed Chicken Salad

Ingredients

• 320 g chicken breast fillet (2 chicken breast fillets)
• Salt
• Pepper (freshly ground)
• 1 tbsp finely chopped herbs (optional)
• 1 tomato
• 100 g mixed salad leaves
• 1 Carrot
• 0.5 small green bell pepper
• 0.5 small red bell pepper
• 1 tbsp White Wine Vinegar
• 1 tbsp balsamic vinegar
• 1 tsp Mustard
• 2 tbsp Orange juice
• Salt
• Pepper (freshly ground)
• 4 tbsp olive oil
• 1 tbsp chives

Instructions

1. 1.

   Season chicken breasts with salt and pepper, tightly wrap in foil and seal.

2. 2.

   Poach the rolls for about 15 minutes in gently simmering water, then remove and let cool.

3. 3.

   Wash, trim, dry, and tear salad leaves into bite-sized pieces.

4. 4.

   Wash, peel, quarter, seed tomato and dice small.

5. 5.

   Trim, wash, seed bell peppers and cut into small pieces.

6. 6.

   Peel carrot and slice thinly.

7. 7.

   Whisk mustard, vinegars, orange juice, salt, pepper, and oil into a dressing; taste.

8. 8.

   Remove poached chicken breasts from foil and slice thick.

9. 9.

   For serving, mix salad ingredients with 2/3 of the dressing, arrange on plate, top with chicken slices, drizzle remaining dressing, sprinkle chives. Enjoy the mixed chicken salad.