Sliced Chicken and Bacon with Leaves
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (approx. 120-150 g each)
- 1 tsp butter
- 1 Tbsp olive oil
- 4 slices Bacon
- salt
- freshly ground peppers
- 1 Tbsp parsley
- For the salad
- 5 cups small potatoes
- ½ bunch scallions (roughly chopped)
- 1 bunch Watercress
- Lettuce
- For the dressing
- 3 Tbsps Cider vinegar
- 1 tsp Mustard
- 2 Tbsps Walnut oil
- 4 Tbsps vegetable oil
- salt
- freshly ground peppers
Preparation
Kitchen utensils
1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Peeler, 1 Sieve, 1 Slotted spoon, 1 Paper towel, 1 Citrus juicer, 1 Nutmeg grater
Preparation steps
1.
Peel the potatoes, halve if necessary and cook in boiling, salted water for about 25 minutes.
2.
Wash and trim and slice the scallions. Drain the potatoes and cut into bite-size pieces.
3.
Mix the vinegar with the mustard, salt and pepper and beat in the oils to make a dressing.
4.
Put the potatoes and scallions into a bowl, add the dressing, mix well and let stand.
5.
Wash the watercress and lettuce leaves, shake dry and tear into smaller pieces.
6.
Halve the chicken breasts lengthways, or cut into pieces, and season with salt and pepper. Heat the oil and butter in a skillet and fry the bacon until crisp. Take out and drain on paper towel.
7.
Then fry the chicken breasts on both sides in the fat left in the skillet (about 8 minutes). Sprinkle with parsley and cook for a little while longer, then take out.
8.
Put the potato salad on plates with the watercress and lettuce, add the chicken and bacon and serve.
