Iceberg lettuce with spicy chicken breast

Ingredients for 2 servings:

• some iceberg lettuce, cut into fine strips
• some lamb’s lettuce, cleaned
• 1 bell pepper(s), red
• 1 avocado(s), ripe
• 1 egg(s), boiled
• 1 chicken breast fillet(s) (about 200 g)
• Balsamic vinegar (Crema di Balsamic vinegar)
• Chili sauce (Asian sweet chili chicken sauce)
• Spice mix (chicken seasoning)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Arrange the iceberg lettuce strips and a few lamb’s lettuce leaves nicely on two plates. Clean the bell pepper, cut them into wafer-thin slices, and arrange them on top. Add half an avocado to each, either in small balls or thinly sliced. Drizzle with the balsamic vinegar. Wash the chicken breast fillet, cut it into strips, season with the chicken seasoning, and fry in a pan (it should already be browned by the end). Meanwhile, add the sweet chili sauce (amount to taste—I use maybe half a cup) to a small bowl. Toss the fried fillet strips in this sauce and then arrange them, along with the sauce, on top of the prepared salad. Peel the egg, slice it, and arrange it decoratively on the side. Tip: You can also sprinkle some grated Pecorino over the top, which makes everything look even more sophisticated.