Egg and Poultry Salad

A bean recipe for every taste:

Bring the chicken broth to a boil in a smaller frying pan. Pour in the chicken breasts and simmer for about fifteen minutes with the lid closed before the boiling point.

In the meantime, cover the eggs with cold water and let them boil for seven to eight minutes. Rinse with cold water and peel.

Prepare the beans ready for cooking, rinse and cook in a little salted water with the lid closed for about fifteen minutes until just tender. The last five minutes add the peas and simmer. Drain and quench when cool.

Rinse the cherry tomatoes and leave them whole or cut them in half, depending on their size. Remove the chicory leaves.

For the sauce, mix all ingredients. Mix 1/3 of the sauce with the beans and peas.

Cut the chicken breasts diagonally into thin slices. Cut the eggs into quarters. Arrange decoratively on plates with the bean and pea leaf salad, the cherry tomatoes and the chicory leaves and drizzle everything together with the remaining sauce.

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