Salad with green beans and chicken

Ingredients for 4 servings:

• 125 ml olive oil, extra virgin
• 60 ml balsamic vinegar
• 2 tbsp mustard, with whole grains
• 2 spring onions, finely chopped
• salt and pepper
• 750 g beans, green
• 350 g chicken breast fillet(s)
• 250 g cherry tomatoes
• 200 g Emmentaler, in a block or other hearty cheese as desired

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Total time approx. 35 minutes

For the vinaigrette, first chop the spring onions very finely and toss with olive oil, balsamic vinegar, mustard, salt, and pepper. Remove the stems and tips from the beans and halve any very long beans. Then cook the beans (preferably with some savory) in boiling water until they still have a bite, drain, and add to a salad bowl. Fry the chicken fillet in a pan until crispy, season with salt and pepper. Remove from the pan, let cool slightly, and cut into not-too-thin strips. Cut the Emmental cheese into approximately 1 cm cubes, halve the tomatoes. Add the chicken breast strips to the salad bowl, pour the dressing over them, and let it marinate for about 15 minutes. Serve with flatbread, ciabatta, or baguette. Enjoy!