Mixed Summer Salad With Chicken - cooking recipe

Ingredients

25 g pine nuts
150 g bread, cut into cubes
a few stalks parsley, finely chopped
2 tbsp butter
4 None chicken breasts (approx 175g each)
3 tbsp oil
1/2 tsp paprika
100 g onions, peeled and finely chopped
75 ml raspberry vinegar
100 ml vegetable stock
1 tsp mustard
1 1/2 tbsp sugar
2 heads Romaine lettuce hearts, cut into small pieces
1/4 head frisee lettuce, cut into small pieces
125 g cherry tomatoes, halved
100 g raspberries

Preparation

Cook the pine nuts in a frying pan for 2-3 mins until golden brown. Remove them from the pan and leave them to cool.
Heat the butter in a pan and saute the bread and parsley for 4 mins. Remove the bread from the pan and drain it on paper towels.
Heat 2 tbsp of oil in a pan. Stir in the paprika and saute it briefly. Put the chicken in the pan and saute it for 10-12 mins turning as necessary. Heat 1 tbsp of oil in a saucepan and saute the onion for 2-3 mins. Pour in the vinegar and stock, bring to a boil and simmer for 3 mins. Take the pan from the heat, stir in the mustard and sugar and season to taste.
Mix the lettuce, tomatoes, raspberries, pine nuts, bread and some of the vinaigrette. Slice the chicken and serve it with the salad with the remaining vinaigrette on the side.