Shepherd's Cheese Salad
This shepherd’s cheese salad from Spoonsparrow pairs perfectly with grilled dishes!
Ingredients
- 2 chicken breast fillets (about 120 g each)
- 0.5 tsp paprika powder
- Salt
- Pepper
- 1 tbsp olive oil (10 ml)
- 4 tomatoes
- 100 g mixed leafy greens
- 50 g alfalfa sprouts
- 150 g corn kernels (canned; drained weight)
- 150 g kidney beans (canned; drained weight)
- 200 g sheep cheese (9% fat)
- 100 g Sour cream
- 3 tbsp Milk (1.5% fat)
- 1 sprig parsley
- 1 tbsp chives
- 1 lemon
Instructions
-
1.
Rinse the chicken and pat dry. Season with paprika, salt, and pepper. Heat olive oil in a pan and cook the chicken over medium heat for 8–10 minutes on each side until golden brown.
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2.
Peel, wash, and cut the tomatoes into wedges. Wash and drain the leafy greens and sprouts. Rinse corn and beans in a sieve and drain. Cube the sheep cheese.
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3.
Halve the lemon and squeeze out the juice. Mix sour cream with lemon juice, milk, and herbs. Season with salt and pepper. Wash, dry, shake off excess water, and finely chop parsley and chives.
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4.
Slice the chicken into strips and arrange on plates with the prepared vegetables and sheep cheese. Drizzle the dressing over the salad and garnish with parsley and chives.
