John Myers
Ingredients for 4 servings:
- 250 g chicken fillet(s), cut into strips, fresh or from the refrigerated section
- 1 red bell pepper(s)
- 1 bell pepper(s), green
- 1 large onion(s)
- 1 clove(s) garlic, squeezed
- 1 small can of corn
- 3 tbsp oil
- 3 tbsp balsamic vinegar
- 2 tbsp tomato ketchup
- 1 tsp mustard
- 1 tbsp parsley, chopped
- some salt
- some pepper
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 50 minutes
delicious filling
Heat or fry the chicken strips in a non-stick pan over medium heat for about five minutes. Set aside and let cool. Finely slice the bell peppers, crushed garlic, and onion and place them in a bowl along with the drained corn. For the dressing, combine all ingredients and stir well. Add the meat and marinade to the vegetables, fold in, and let stand for 30 minutes. Season with salt and pepper before serving. Note: As a side dish, e.g., for a barbecue, the salad serves four people. It also tastes good as a quick main course; then two people will be satisfied if you serve it with baguette, for example.
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