Glass noodle salad with chicken

Ingredients for 2 servings:

• 2 chicken breast fillets
• salt and pepper
• 50 g glass noodles
• ½ cucumber(s)
• 2 spring onions
• 2 tbsp olive oil
• 1 tbsp vinegar
• 3 tbsp water
• 1 tsp honey
• 2 tsp creamed horseradish

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

First, season the chicken breast fillet to taste. I prefer just salt and pepper. Cook the chicken thoroughly; it should no longer be pink inside. Once the meat is cooked, set it aside. For the glass noodles, bring hot (unsalted) water to a boil. Add the glass noodles and simmer gently for about 3 minutes. Then place them in a sieve and rinse with cold water. In the meantime, finely slice the spring onions. Peel the cucumber and, if desired, either slice it or cut it into strips with a vegetable peeler. You can also use a spiralizer to make “cucumber spaghetti.” Leave the glass noodles whole or cut them into small pieces with kitchen scissors and add them to the cucumbers and onions. Once the chicken has cooled slightly (it doesn’t have to be cold), cut it into strips and add it to the salad. Sprinkle salt and pepper over the salad. For the dressing, mix the oil, vinegar, water, honey, and creamed horseradish well. Pour over the salad, mix together and let it sit for a good half hour to an hour.