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Mustard marinated grilled chicken with green salad

Ingredients:

-  500 g filleted chicken legs
-  ground pepper (for the marinade)
-  500 g filleted chicken breast
-  half tbsp. salt (for the marinade)
-  1 big pot of yogurt (for the marinade)
-  a pinch of salt (for the salad)
-  2 handfuls of arugula (for the salad)
-  herbs (basil, persil - for the salad)
-  salads
-  1 strand of oregano (for the marinade)
-  500 g filleted chicken legs
-  2 handfuls of arugula (for the salad)
-  500 g filleted chicken breast
-  salads
-  1 big pot of yogurt (for the marinade)
-  1 strand of oregano (for the marinade)
-  a pinch of salt (for the salad)
-  ground pepper (for the marinade)
-  herbs (basil, persil - for the salad)
-  half tbsp. salt (for the marinade)
-  500 g filleted chicken legs
-  500 g filleted chicken breast
-  1 big pot of yogurt (for the marinade)
-  1 strand of oregano (for the marinade)
-  ground pepper (for the marinade)
-  half tbsp. salt (for the marinade)
-  2 handfuls of arugula (for the salad)
-  salads
-  a pinch of salt (for the salad)
-  herbs (basil, persil - for the salad)

 

Mix the yogurt, the mustard seed flour, the mustard seed oil, and the chopped oregano then add some salt and pepper to prepare the marinade. Roll the chicken breast slices and the chicken legs into the marinade and let them marinate for at least an hour - but it's even better if you leave them in the fridge overnight.  Heat some rapeseed oil in a pan fry the chicken until golden brown.

 

Cut the salad and the arugula, chop the herbs, and mix together. To prepare the dressing, mix the apple vinegar, the pumpkin seed oil, and the mustard seed oil, add some salt to taste then pour it over the salad. Sprinkle some sesame seeds over the salad and the meat as well before serving.