Salad with Chicken Fillet Rolls
An exquisite and very delicious salad. Thanks to this cooking method, the fillet remains aromatic and juicy. The choice of vegetables is up to you. Seeds can be purchased at marketplaces or supermarkets. The recipe is designed for 4-6 servings.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- chicken fillet 250 g
- bacon 200 g
- green salad 200 g
- tomatoes 200 g
- cucumbers 200 g
- salad seed mix 50 g
- vegetable oil 50 ml
- lemon
- mustard 20 g
- salt
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 16
Make a cut in the fillet, not reaching the edge, and unfold it.
Step 2 of 16
Lightly pound the meat.
Step 3 of 16
Place bacon strips on top, having previously trimmed them to the required length.
Step 4 of 16
Roll up tightly into a roll.
Step 5 of 16
Wrap in foil and place in the oven. Bake for 30 minutes at 200 degrees. Let cool without removing the foil.
Step 6 of 16
Slice into pieces 3–4 mm thick.
Step 7 of 16
Prepare the sauce. Squeeze 20 ml of juice from a lemon.
Step 8 of 16
Combine the juice with oil.
Step 9 of 16
Add mustard and salt.
Step 10 of 16
Mix thoroughly.
Step 11 of 16
Slice the tomatoes.
Step 12 of 16
Slice the cucumbers.
Step 13 of 16
Combine the salad, cucumbers, and tomatoes in one container.
Step 14 of 16
Add the seeds.
Step 15 of 16
Pour in the dressing and mix everything together.
Step 16 of 16
Plate the salad and place the rolls on top.
