Warm salad with chicken breast
4 servings
20 minutes
Chicken breast and crispy salad here neutralize the bright taste of fried bacon. If desired, the almonds can be replaced with almond petals.
1
To make beautiful bacon feathers, you need two baking trays of different sizes, so that one can fit into the other. Line the larger tray with parchment paper, place the bacon on it, cover with a second piece of parchment, and press down with the second tray. Place this sandwich in a preheated oven at 200 degrees for 10-15 minutes. The result should be firm, straight bacon crisps.
- Bacon: 50 g
2
Chop the onion finely. Wash the romaine lettuce leaves and chop them coarsely. Remove the tomatoes from the jar, let the oil drain, and cut each slice into five pieces.
- Red onion: 0.5 head
- Romano lettuce: 200 g
- Sun-dried tomatoes: 3 pieces
3
Peel the avocado, remove the pit, cut it in half, and then slice each half into thin wedges. Drizzle the avocado with lemon juice.
- Avocado: 1 piece
- Lemon: 0.5 piece
4
Roast the almonds in the oven until golden brown.
- Almond: 40 g
5
Make a sauce by mixing 100 ml of olive oil with balsamic vinegar.
- Olive oil: 150 ml
- Balsamic vinegar: 1 tablespoon
6
Cut the chicken breast so that each fillet yields 12 pieces. Heat olive oil in a pan and fry the chicken in it. This will take about five minutes.
- Chicken breast: 1 piece
- Olive oil: 150 ml
7
Add finely chopped onion to the chicken and stir until it caramelizes.
- Red onion: 0.5 head
8
Then add salad, almonds, tomatoes, mozzarella, and basil leaves to the pan. Check for salt and pepper.
- Romano lettuce: 200 g
- Almond: 40 g
- Sun-dried tomatoes: 3 pieces
- Mozzarella cheese: 150 g
- Basil leaves: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
9
Add avocado and serve immediately, drizzled with sauce.
- Avocado: 1 piece
- Olive oil: 150 ml
