Green bean salad with dried tomatoes, feta and chicken breast fillet

Ingredients for 4 servings:

• 550 g green beans
• 1 ½ onions
• 8 tomatoes, dried in oil
• 5 tbsp olive oil
• 2 tbsp balsamic vinegar, lighter
• salt and pepper
• 100 g feta cheese, made from sheep’s or goat’s milk
• 2 chicken breast fillets, each 150 grams
• Plant cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Blanch the green beans in salted water for 8 minutes. While the beans are blanching, finely dice the onions and set aside in a bowl. Gently fry the chicken breast fillets in vegetable cream in a pan on gas mark 2-3. Dice the tomatoes and set aside. In a bowl, whisk together the vinegar and oil with salt and pepper to taste and the finely chopped onions. When the beans are ready, rinse them with cold water to retain their color. Pour the mixed dressing over them, add the tomatoes, and mix well. Tear the feta into bite-sized pieces with your fingers and scatter over the salad. Serve garnished with the chicken breast in one piece or in slices.