Salad with roasted chicken breast

Ingredients for 4 servings:

• 2 chicken breast fillets (approx. 360 g)
• 3 tbsp soy sauce
• 1 tsp honey, liquid
• Salt
• Pepper, freshly ground
• 2 spring onions
• 400 g mixed salad of your choice
• 125 g cocktail tomatoes
• 1 tbsp vinegar (white wine vinegar)
• 1 tbsp coarse-grained mustard
• Sugar
• Salt
• Pepper, freshly ground
• 4 tbsp olive oil
• 2 tbsp oil for frying

Instructions

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

marinated with honey and soy sauce, with mustard dressing

Mix the soy sauce with the honey and season with salt and pepper. Rinse the chicken breast fillet under cold water, pat dry, and cut into bite-sized pieces. Add to the sauce and let marinate for about half an hour. Wash and trim the spring onions and tomatoes, then chop them finely. Wash the lettuce and spin dry. Tear or cut into bite-sized pieces. Serve in portions on plates. For the salad dressing, mix the mustard and white wine vinegar with sugar, salt, and pepper. Finally, whisk in the olive oil. Either mix the dressing into the salad or serve it separately. Heat the remaining oil in a pan and fry the chicken breast pieces for about 5 minutes, stirring constantly. Serve on the plates over the salad. I always serve it with fresh baguette. Tip: You can of course add corn, carrots, cucumber, etc. to the salad if you like.