Chicken and
baked pepper salad
Cooking time:
50 minutes
Active time:
25 minutes
Complexity:
Average
Delicious and healthy salad with baked sweet pepper and tender sous-vide chicken breast. A dressing based on grainy mustard, cream, olive oil and lemon, well flavored with finely chopped cilantro, brings its zest to it.
See all recipes category Salad 
4
Recipe "Salad with chicken and baked pepper "
Ingredients for 4 servings
chicken breast fillet with Provencal herbs
1 pack (180 g)
cheese from cow and goat milk "Feta in Greek"
80 g
romano salad
100 g
sweet pepper
1 pc.
avocado
1 pc.
fresh cucumbers
1 medium (100 g)
cream 20%
2 tbsp. l.
olive oil
2.5 tbsp. l.
grainy mustard
1 tsp with slide
lemon juice
2 tsp
cilantro
a few sprigs (5g) + to garnish
Step 1/8
Wrap the peppers in foil and bake at 180C for 20 minutes. Then turn off the oven and leave the pepper in it for another 5 minutes.
Step 2/8
Make the dressing. Put the mustard in a bowl and pour over the olive oil. Add the lemon juice and cream. Stir.
Step 3/8
Wash the cilantro, dry and chop finely. Add to the dressing and stir.
Step 4/8
Cut the chicken fillet into thin strips. Cut off the stalks from the cucumber and also cut into thin strips.
Step 5/8
Remove the bone from the avocado. Using a spoon, carefully remove the flesh from the peel and thinly slice.
Step 6/8
Remove the skin from the baked pepper, cut off the stalk. Deseed the flesh and cut into thin strips. Cut the feta cheese into cubes.
Step 7/8
Rinse and dry the Romano salad. Roughly chop. Mix with the previously prepared dressing.
Step 8/8
Place the salad leaves with the dressing on a plate. Top with chicken, avocado, cucumber and pepper, pour over the dressing. Garnish with fresh cilantro when serving.
Ingredients for 4 servings
chicken breast fillet with Provencal herbs
1 pack (180 g)
cheese from cow and goat milk "Feta in Greek"
80 g
romano salad
100 g
sweet pepper
1 pc.
avocado
1 pc.
fresh cucumbers
1 medium (100 g)
cream 20%
2 tbsp. l.
olive oil
2.5 tbsp. l.
grainy mustard
1 tsp with slide
lemon juice
2 tsp
cilantro
a few sprigs (5g) + to garnish
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