Warm Salad with Chicken and Spinach
4 servings
15 minutes
A fresh, tender salad where the chicken is contrasted with lightly fried spinach. While frying the chicken, throw a pinch of turmeric into the pan - just for color.
1
Heat a pan with a little olive oil. Cut the chicken fillet into large slices and fry them on high heat for five minutes until crispy.
- Olive oil: 50 ml
- Chicken breast fillet: 200 g
2
One minute before readiness, add spinach to the chicken, sauté lightly, mix, and remove the pan from the heat. Season with salt and pepper to taste.
- Spinach: 100 g
- Salt: to taste
- Fresh bell pepper: to taste
3
Cut the crust off the bread, crumble the inside by hand or chop it with a knife or blender. Fry the bread crumbs for five minutes in a pan with two tablespoons of olive oil, pine nuts, and finely chopped garlic. When the crumbs dry out and the nuts brown, remove the pan from the heat.
- White bread: 150 g
- Olive oil: 50 ml
- Pine nuts: 100 g
- Garlic: 2 cloves
4
Transfer the chicken with spinach to a salad bowl, sprinkle with a mixture of breadcrumbs, garlic, and nuts - and serve immediately.
