Lollo with chicken

Ingredients for 2 servings:

• ½ head of Lollo Rosso
• ½ head of lettuce (Lollo Bianco)
• 400 g chicken breast fillet(s)
• 300 g potatoes
• 1 large onion(s)
• 2 tomatoes
• ½ cucumber(s)
• 2 cloves garlic
• 20 g flour
• 200 ml milk
• nutmeg
• 2 tbsp sour cream
• 1 tsp honey
• 1 tsp mustard
• 1 tsp mayonnaise
• 3 tbsp oil
• e.g. herbs (basil, parsley, mint), fresh
• salt and pepper
• some butter as desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mixed Lollo salad with chicken strips and mashed potatoes

Wash and dry the Lollo Rosso and Lollo Bianco thoroughly. Then tear them into pieces. Wash the tomatoes and peel the cucumber – cut both into pieces and add to the salad. Peel and dice the onion, then add 1/4 of the diced onion to the salad. Peel and finely chop the garlic, and add half to the salad. Cut the chicken breast into strips and season with pepper. Briefly coat in flour and then sear in a pan. Add the chicken strips to the salad. Peel the potatoes and cook until soft. Add the milk and mash until mashed. Add the remaining diced onion and season with nutmeg. If desired, add a knob of butter and melt. For the dressing, mix the honey with mustard, mayonnaise, oil, sour cream, and the remaining garlic. Finely chop the herbs and mix. Season with pepper and salt, and drizzle over the salad. Arrange the salad on plates and serve with the mashed potatoes.