Chicken Sweet Potato Salad

Chicken Sweet Potato Salad

Chicken breast fillet in slices cut. Mix the olive oil, grated lemon zest and lemon juice to a marinade. Season with crushed garlic, paprika powder and salt. Mix chicken meat with marinade. Cover and leave to cool for 2 hours. Walnut Salsa: Chop walnuts. Roast dry in a coated pan until fragrant. Remove the seeds from the tomato and dice finely. Cut the spring onion into fine slices. Chop the parsley. Mix olive oil, balsamic vinegar, garlic, grated lemon peel, pepper and salt to a dressing and mix with the ingredients of walnut salsa. Sweetly peel potatoes and cut into thin slices. In a coated pan, fry in portions with a little olive oil on both sides until slightly browned. Take it out of the pan. Remove the meat from the marinade and fry the chicken in the pan. Salad hearts cut into small pieces and with chicken, sweet potatoes and walnut Salsa on plates arrange.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
464 kcal
35 g
34 g
24 g

(C)opyright by Marions Kochbuch