Iceberg lettuce with chicken breast fillet in apple balsamic sauce

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 1 iceberg lettuce
• 4 tomatoes
• 4 bell peppers, yellow and red
• 12 basil leaves
• 500 ml apple juice, naturally cloudy
• ½ cup low-fat yogurt
• 1 cup sour cream
• 6 tbsp oil (diet salad oil)
• 1 pack of pine nuts
• 1 cucumber(s)
• salt and pepper
• 2 garlic cloves
• 8 tbsp balsamic vinegar
• 8 large mushrooms, fresh
• Broth, granulated
• Paprika powder, hot
• Mustard

Instructions

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

Anke’s Lowfat Salad

For the salad dressing, mix together apple juice, yogurt, sour cream, balsamic vinegar, salad oil, pepper, salt, paprika, finely chopped garlic cloves, and mustard. Clean the red and yellow bell peppers and bake in the oven at 160°C for about 15 minutes. Rinse the chicken breast in cold water and pat dry with kitchen paper. Add a little pepper and fry in hot olive oil in a pan until nicely browned on all sides. Wrap in aluminum foil and keep warm. Clean the iceberg lettuce and cut into small strips. Quarter the tomatoes; peel the cucumber and cut into small, thin slices. Toast the pine nuts in a pan without oil and set aside. Remove the bell peppers from the oven, rinse briefly under cold running water, and peel them, or cut them into small cubes or slices. Prepare four large salad plates and first divide the iceberg lettuce between the plates. Then top with the cucumber and tomatoes, sliced ​​mushrooms, and warm bell pepper pieces. Finally, cut the chicken fillets into strips and arrange them on top of the salad. Sprinkle with pine nuts. Pour the salad dressing over the salad. Garnish with small basil leaves. Serve with baguette and a cool Pinot Gris!