Chicken breast salad

Ingredients for 4 servings:

• 300 g chicken breast
• 150 g meat sausage (poultry)
• 2 eggs, hard-boiled
• 4 gherkins
• 1 onion(s)
• ½ bell pepper(s), red or green
• ½ can corn
• 1 tbsp soy sauce
• 1 tsp mustard, medium hot
• 3 tbsp oil
• 1 tbsp vinegar
• 1 tsp salt
• Cucumber juice
• pepper
• curry powder
• Oil for the pan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious salad, not just for summer

Season the chicken breasts with salt and pepper and dust with curry powder. Heat the oil and sear the meat on both sides. Remove from the pan, wrap in aluminum foil, and finish cooking in the oven at 80-100°C (approx. 45-60 min). Meanwhile, rinse and drain the corn, finely slice the sausage, finely chop the onion, finely dice the gherkins and bell pepper, and roughly chop the egg white. Mix everything in a bowl. For the dressing, whisk the egg yolks with the oil until creamy, season with vinegar, salt, soy sauce, and pepper, and add a generous dash of pickle juice. Cut the chicken breasts into thin strips and add to the remaining ingredients, then toss everything with the dressing and let it marinate well. As a main course with fresh ciabatta/baguette, this salad is enough for 2 people; as a starter, the amount should be enough for 3-4 people.