Salad with chicken strips

Ingredients for 4 servings:

• 2 cloves garlic, large
• 350 g mushrooms (wild mushrooms)
• 2 tbsp oil
• 2 tsp parsley, chopped
• ½ lemon(s), the juice
• ¼ tsp salt and pepper
• 200 g lettuce (any leaf salad)
• 8 small tomatoes
• 2 chicken breast fillets, 175 g each
• ½ tsp sweet paprika powder
• 15 g butter
• 6 tbsp oil
• 2 tbsp vinegar (wine vinegar)
• 1 tbsp coarse-grained mustard

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and chop the garlic. Clean the mushrooms and cut into bite-sized pieces. Heat 1 tablespoon of oil in a pan. Sauté the mushrooms over high heat for about 2 minutes. Add the garlic and sauté briefly. Reduce the heat, add the chopped parsley and lemon juice. Season with salt and pepper, and set aside. For the salad dressing, whisk together the oil, wine vinegar, mustard, salt, and pepper in a small bowl. Wash and halve the tomatoes. Wash and tear the lettuce into pieces, and place it in a large bowl. Fold half of the dressing into the lettuce leaves. Divide the lettuce among 4 plates and arrange the tomatoes on top. Cut the chicken breast into strips across the grain. Season with salt and pepper, and dust with paprika. Heat the remaining oil and butter in a pan. Fry the meat strips in it for about 3 minutes until cooked through. Drain the chicken strips on kitchen paper. Mix with the mushrooms and spread over the salad. Pour the remaining salad dressing over the salad. Serve the salad immediately.