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Chicory chicken with bacon cubes on radish salad

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Ingredients for 2 servings:

  • 2 chicory
  • 250 g bacon cubes
  • 300 g chicken breast fillet(s)
  • 1 head of iceberg lettuce
  • 100 g radishes
  • e.g. lemon juice
  • e.g. olive oil
  • n. B. vinegar
  • salt and pepper
  • Paprika powder
  • Sugar

Instructions

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

Make a salad dressing from olive oil, vinegar, lemon juice, salt, and pepper. Toss the trimmed iceberg lettuce and sliced ​​radishes with the dressing. Fry the bacon cubes and keep warm. Slice the chicken breast, season with salt, pepper, and paprika, and fry as well. Then keep warm. Cut the chicory into sticks and fry in oil. Season in a pan with salt, pepper, and a generous pinch of sugar. Arrange the warm chicory on the bed of radish salad with the chicken breast and fried bacon. Serve with homemade herb bread.

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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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Chicory chicken with bacon cubes on radish salad