John Myers
Contents
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Ingredients
- 2 Chicken breast fillets
- 0,5 Dried chili peppers
- 0,5 tbsp Honey
- 2 tbsp Sherry dry
- 0,5 tbsp Soy sauce
- 200 g Canned kidney beans
- 200 g Beans white ripe preserve cooked drained
- 175 g Sweet corn canned drained
- Cut salad (leaf-pick salad)
- 1 pole Celery
- 1 tbsp Bianco balsamic vinegar
- 3 tbsp Sunflower oil
- Salt and pepper
Instructions
- Rinse the chicken breast and pat dry. Finely chop the chilli pepper and mix with the honey, 1 tbsp sherry and the soy sauce. Brush the fillets with it and marinate briefly.
- Rinse the beans and corn in a colander and drain well. Wash the lettuce, shake dry and cut into pieces. Cut the celery into slices. Mix everything in a bowl. Prepare a vinaigrette from balsamic vinegar, 1 tablespoon sherry, salt and pepper with a little water and gradually beat in the oil.
- Grill the meat on the grill, in a grill pan or under the grill of the oven for about 15 minutes. Mix the salad with the vinaigrette and arrange on plates. Slice the meat, place it on the salad and pour the meat stock over it. There was also corn pancakes (see my KB)
Nutrition
Serving: 100gCalories: 155kcalCarbohydrates: 9.4gProtein: 3.8gFat: 10.6g
