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Ingredients (2 servings)
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400 g Maishendl-Geschnetzeltes
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125 g Stremellachs
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1 Packung Salatherzen
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500 g Paprika-Mix
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1 Stk. Bio-Löffelkefir
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Öl
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Salz, Pfeffer
Preparation
- Wash the romaine lettuce hearts and the bell peppers. Tear the lettuce into bite-sized pieces, core the peppers, and cut them into thin strips.
- Heat some oil in a pan and fry the sliced corn-fed chicken over high heat until golden brown and cooked through. Season with salt and pepper.
- For the dressing, whisk the organic kefir in a bowl with salt and pepper until smooth.
- Arrange the prepared lettuce and bell pepper strips on two plates and drizzle the kefir dressing over them.
- Distribute the warm chicken over the salad, flake the hot-smoked salmon into large pieces, place it on top as well, and serve immediately.
