Carmen salad

Ingredients for 4 servings:

• 2 cup(s) chicken, cooked
• ½ cup(s) peas, frozen
• 1 red bell pepper(s)
• ½ cup(s) rice, cooked
• 1 egg(s), hard-boiled
• 4 tbsp oil
• 2 tbsp vinegar (wine)
• ½ tsp mustard
• 1 onion(s)
• 1 tsp tarragon, chopped
• 1 tsp lovage, chopped
• Cayenne pepper
• Salt
• 4 large lettuce leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the cooked and skinned chicken, briefly boil the peas, and drain. Deseed the bell pepper and finely slice it. Mix everything with the cooked rice. For the marinade, finely chop the egg and mix it with the oil, vinegar, and mustard. Add the finely chopped onion, tarragon, and lovage. Season with salt and cayenne pepper and mix well. Pour the marinade over the salad and arrange it on lettuce leaves.