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Tomato salad with chicken fillet

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Ingredients for 4 servings:

  • 400 g chicken breast fillet(s)
  • salt and pepper
  • 4 tbsp oil
  • 100 ml vegetable broth, instant
  • 1 bunch of rocket (or other leaf lettuce)
  • 500 g tomatoes
  • ½ bunch chives
  • 4 tbsp balsamic vinegar
  • 3 tbsp tomato ketchup

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Season the meat with salt and pepper and sear it all over in hot oil. Pour in the stock, cover, and simmer over low heat for 10-15 minutes. Clean and wash the lettuce, roughly tearing it if necessary, and arrange it on a platter or four plates. Wash the tomatoes, cut out the stem ends into wedges, and quarter the tomatoes. Wash and dry the chives, and cut them into small rolls. Let the meat cool, slice them, and arrange them on the salad with the tomatoes. Bring the meat juices to a boil with 4 tablespoons of water, then stir in the balsamic vinegar, ketchup, and chives, and drizzle over the salad.

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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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