Leek salad with sautéed chicken fillets

Leek salad with sautéed chicken fillets

A fresh salad made with leeks, white cabbage and chili pepper to be enjoyed with chicken strips marinated in lime juice and then browned. try also this skyr cake with blueberries recipe too.

Ingredients

Small meal For 4 people

150 g of leeks

150 g of white cabbage

1 chilli

4 tablespoons of white balsamic vinegar

3 tablespoons of olive oil with lemon extract

salt

pepper

sugar

200 g of chicken fillets

1 lime

2 tablespoons of butter for roasting

½ bunch of chives

Freind's kitchen recipes, Burratina on corn cream.

How to proceed

Preparation:

20 minutes

Rest:

ca. 1 hour

Total time:

1 h 20 min

First cut the leeks lengthwise then into strips of approx. 2 mm. Remove the torso of the cabbage and cut it into strips of approx. 2 mm. Halve the chili pepper, remove the seeds and cut it into strips. For the dressing, mix the balsamic vinegar with the oil. Season with salt, pepper and sugar. Mix the sauce with the leek, cabbage and chilli. Season with salt and pepper. Cover the salad, put it in a cool place and let it macerate for approx. 1 hour.

Cut the chicken fillets into bite-sized pieces. Squeeze half of the lime and cut the rest into slices. Mix the juice with the chicken. Season with salt and pepper and leave to cool. Before serving, brown the chicken nuggets in butter approx. 5 minutes. Serve the salad with lime slices and chicken. Finely chop the chives and sprinkle it on the salad. You may be interested to read fresh porcini risotto recipe/ italian apple cake.

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