Salad with chicken fillet

Ingredients for Salad with chicken fillet

Instructions for Salad with chicken fillet

To prepare the Salad with chicken fillet recipe, please follow these instructions:

Brush the zucchini with a thin layer of pesto, put them together and let them draw 1/2 hour. Do the same with the chicken fillets. Shake the pine nuts on a thin dry pan until they have a little color. Bring plenty of salty water to boil and cook the green beans more, approx. 2 min. Cool them in cold water and let them drip off. Boil the beetroot in the same water and cool them in cold water. Dip the beetroot and cut them into both. Stir oil, mustard and lemon juice together and pour over the beans. Sprinkle with salt and pepper. Let the beans draw 10 min. Grill courgette and chicken fillets 3-4 min. On each side until they have taken a nice color. Let the chicken fillets rest a little before cutting into 4-5 pieces. Sprinkle with salt and pepper. Take the beans out of the marinade and pour marinade over the mixed salads and mix well. Arrange the salads on 4 large plates or oval dishes. Distribute beans, beetroot and pine nuts over the salads, decorate the grilled mushrooms and chicken fillets on top of the salads and sprinkle with parmesan cheese flakes.