Ingredients:

• 1 tablespoon oil
• 1 tablespoon capers
• 3 boneless chicken breasts
• salt and pepper
• 2 teaspoons mustard
• 2 tablespoons pumpkin seeds
• 5 tablespoons soup (made from chicken with vegetables soup cube)
• 8 tablespoons olive oil
• 2 sprigs tarragon
• 2 hardboiled eggs
• 4 tablespoons red wine vinegar
• 1 lettuce
• 150 g champignon
• 1 yellow and 1 red pepper

Preparation:

1. Rinse chicken breasts and pat dry, season with salt and pepper, and fry in hot oil for 10 minutes. Take out of the pan and wrap in aluminum foil to keep warm.

2. Wash peppers and cut into strips. Cut cleaned champignons into slices. Wash lettuce, shake dry and tear into bit-sized pieces. Mix all together.

3. Peel eggs and mash well with a fork. Add finely chopped tarragon, vinegar, mustard and capers to the eggs. Season with salt and pepper, then stir oil and soup into the mixture. Cut chicken breasts into strips and place them on the salad. Top with sauce and sprinkle with pumpkin seeds.

Preparation time: approx. 30 minutes
Approx. 470 kcal energy, 34 g protein, 35 g fat and 5 g carbohydrate per serving

This recipe is for 4 people.

Ingredients:

• 1 lettuce
• salt
• 2 tablespoons wine vinegar
• 1 onion (approx. 200 g)
• 5 tablespoons olive oil
• 2 large tomatoes

Preparation:

Clean onion, cut into thin rings, put into a salad bowl and season with salt. Clean lettuce, sort through the leaves, wash, shake dry and tear into bit-sized pieces. Wash tomatoes, slice off stem ends and cut into wedges. Add lettuce leaves and tomato wedges to onion. Pour on vinegar and oil and mix thoroughly.