Chicken breast alla Bavarian sausage salad

Ingredients for 2 servings:

• 400 g chicken breast
• 1 bell pepper(s)
• 1 m.-sized onion(s)
• ¾ jar pickles
• ½ tsp vegetable broth
• 1 tbsp oil
• 1 tsp mustard
• 1 tsp honey
• 1 tbsp vinegar
• 1 tbsp Balsamic vinegar, cream
• salt and pepper
• Cucumber juice

Instructions

Working time approx. 35 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 55 minutes

WW suitable, low fat

Cook the chicken breast until tender and then cut into small cubes. Dice the bell pepper and onion, simmer both together in about 250 ml of vegetable stock for 3-4 minutes, then drain. Dice half to three-quarters of a jar of pickles; there should be about as many cubes as the chicken breast. Combine everything in a bowl, add the dressing ingredients, and season with a little salt and pepper. Let the salad cool, ideally overnight in the refrigerator. If the salad isn’t sour enough the next day, add a little more pickle water. You can also add 1 teaspoon of honey. We only eat the salad with baguette. It sounds simple, it is easy, and tastes delicious!