Chicken Breast Salad with Summer Fruits – Served with Egg Rolls

Clean fennel, cut in half. Cut out the stalk generously and cut into narrow strips. Clean the young onion, cut into rolls. Cut parsley into small pieces. Rub nectarines well with kitchen paper, cut wedges. Rinse strawberries, dry, remove greens and cut wedges. Unroll raspberries on kitchen paper.

Pluck thyme, chop coarsely. Cut French bread into slices.

Mix parsley, milk, egg well, season with salt and pepper.

Clean arugula, chop coarsely. Open the chicory. Raspberry vinegar, canola oil, grape juice cooled pressed season with salt and pepper, mix well.

Season chicken breast with salt and pepper, roast in hot canola oil until juicy, cool, cut into slices. Mix in a baking dish with fennel, green onions, green peppercorns, thyme and all fruits.

Add arugula and marinade over form, gently fold in, season with salt and pepper and let sit for one to 120 minutes.

Pull bread slices through the kitchen herb egg, finish baking in hot clarified butter on both sides until golden brown.

Arrange:

Lay out chicory leaves on a quarter of a flat plate, top with chicken salad, garnish with mint and place egg rolls.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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