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Chicken salad with lemon sauce

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Ingredients for 4 servings:

  • 1 ½ tsp lemon zest, untreated, grated
  • 4 tbsp lemon juice
  • 4 tbsp mayonnaise
  • 4 tbsp bouillon (vegetable bouillon)
  • Salt and pepper from the mill
  • 4 chicken breasts
  • 2 tbsp rapeseed oil
  • 1 bunch of radishes
  • 1 head of lettuce (lettuce)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

a fruity, light salad for warm days

Season the chicken breasts with salt and pepper. Wash the radishes and thinly slice them. Trim, wash, and spin dry the lettuce. In a salad bowl, combine the lemon zest, lemon juice, mayonnaise, and stock, season, and let stand. Heat the oil in a frying pan and fry the chicken breasts slowly for about 4 minutes on each side. Cut the meat into strips and marinate in the sauce. Add the radishes and lettuce to the meat, mix, and arrange on plates. Serve with a fresh baguette and a glass of apple or white wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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