Rosenkohl salad with chicken, tomatoes and walnut kernels
Rosenkohl salad with chicken, tomatoes and walnut kernels is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g Rosenkohl
- 3 Schalotten
- 4 Tomaten
- 2 EL Kräuteressig
- 5 EL Walnussöl
- 40 g Walnusskernhälften
- 2 Hähnchenbrustfilets (mit Haut)
- 2 EL Pflanzenöl
- Salz
- Pfeffer
Instructions
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1.
Clean the Rosenkohl, cut off the stem and remove the leaves. Blanch in boiling salted water for 2 minutes. Remove, shock in cold water and drain well. Wash chicken breasts, pat dry, season with salt and pepper. Fry each side in hot oil for about 4 minutes, place skin-side up in a baking dish, brush the skin with salted water and bake at 250 °C for 3–5 minutes until crisp.
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2.
Peel the Schalotten and slice into thin rings. Whisk together vinegar, oil, salt and pepper to make a dressing; toss with the Rosenkohl leaves and Schalotten. Wash tomatoes and quarter them; arrange on plates with the Rosenkohl mixture. Roughly chop walnuts and sprinkle over the salad. Slice the chicken breasts diagonally and serve atop the salad.
