Lamb's lettuce with chicken breast and apple-walnut-honey topping

Ingredients for 2 servings:

• 400 g chicken breast
• e.g. teriyaki sauce
• 1 tsp ghee
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• e.g. salt and pepper
• ½ tbsp honey
• 50 g walnut kernels
• 1 apple, green
• 1 ½ tbsp honey
• 1 package of lamb’s lettuce, approx. 150 g
• 100 g cherry tomatoes or date tomatoes
• 1 handful of salad seed mix
• 1 handful of Parmesan

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Cut the meat into large, equal-sized pieces. Season with pepper and toss in about 2 tablespoons of teriyaki sauce. Stir well to coat everything with pepper and sauce, and set aside. Prepare the salad dressing. Mix together olive oil, balsamic vinegar, honey, salt, and pepper. Trim and wash the lamb’s lettuce. Toss it with the prepared dressing and set aside. For the topping, chop the walnuts and apple. Toast the walnuts in a nonstick pan without oil or anything similar. Reduce the heat and add 1 tablespoon of honey and 2 tablespoons of water. Mix together, stirring constantly, until the nuts are coated with the honey. Add the apple pieces and top with the remaining honey. Mix everything together and remove from the pan before the apple releases too much liquid. Brown the chicken pieces in ghee or, if you don’t have any, oil. Finally, grate the Parmesan cheese, chop the tomatoes, and toast the lettuce seeds. I place everything one after the other on two plates so it looks nice afterwards. First salad, then chicken pieces, followed by the topping, tomatoes, lettuce seeds and finally Parmesan.