Chicken Salad with Tomatoes and Cream Dressing

Thanks to the delicate creamy dressing, this salad will be a hit at any holiday.

Ingredients

• 500 g chicken breast fillet
• 150 g cherry tomatoes
• 350 g canned corn
• 150 g iceberg lettuce
• 5-6 feathers of green onions
• 3 tbsp. l. grated parmesan
• 4 large slices of white bread
• olive oil
• salt, freshly ground black pepper
• 150 g cream, 20% fat
• 125 g yogurt or sour cream
• 3 tbsp. l. mayonnaise
• 2 tbsp. l. lemon juice
• 1 clove of garlic
• 3 tbsp. l. grated parmesan
• salt, freshly ground black pepper

Directions

1. For refueling, clean the chandelier, otherwise chop and rose with a little salt. Get all the Ingredients for refueling in the miscellaneous and fill the wine up to the same length.
2. Preheat oven to 200 ° C. Grate the chicken fillet with salt and pepper, brush with olive oil and bake in the oven, 15 minutes. Turn off the heat and leave the fillets in the hot oven for another 10 minutes.
3. Transfer the chicken to a plate, cover with foil and cool. Cut into medium cubes.
4. Cut the bread into cubes and place on a baking sheet lined with parchment. Drizzle with olive oil, salt and pepper. Place in oven and bake at 180 ° C until golden brown. Stir once while baking.
5. Throw the corn in a colander, let the liquid drain.
6. Cut the cherry tomatoes into halves. Chop green onions thinly. Cut the iceberg salad into strips.
7. Place iceberg lettuce, tomatoes, corn, onions and chicken fillets in a salad bowl, pour over the dressing and stir. Then add the grated parmesan and croutons and serve immediately.