Ingredients
Salad
- 6 pieces Lettuce leaves
- 1/2 pieces Radish
- 1 piece Onion
- 200 gram Chicken fillet
- 1 piece Onion
- 2 pieces Marinade cucumber
- Greens (I have onion, parsley and dill)
- 1 tablespoon Sunflower oil
Dressing
- 1 piece Egg
- 1 teaspoon Mustard
- 2 tablespoons Sunflower oil
- 1/2 teaspoons Salt
- 1/2 teaspoons Black pepper
Instructions
- Tear the lettuce leaves and put them in a salad bowl.
- Add the radish grated on a coarse grater there.
- Cut the onion into half rings or quarter rings (depending on the size of the onion) and lightly fry in a small amount of oil until a transparent golden color. Let cool and put in a salad bowl.
- In the same pan, fry the chicken fillet, cut into small pieces. Let it cool down and also put it in a salad bowl.
- Cut the pickles into thin strips.
- Prepare the dressing. Prepare a poached egg in your favorite way. I have a way with a scullion: pour a glass of boiling water and 1 tsp of salt into a bowl. Apple cider vinegar, break an egg there, cook in the microwave for 40 seconds at maximum power.
- Add mustard to the egg (I have Dijon) and vegetable oil.
- Stir with a fork until smooth, add salt and pepper to taste.
- Add the dressing to the salad and mix.
- Before serving, add finely chopped herbs.