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Leaf salad with warm chicken fillet

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Ingredients for 4 servings:

  • 1 head of Lollo Rosso
  • 0.33 boxes of cress
  • 250 g chicken breast fillet(s)
  • salt, pepper
  • 2 tbsp oil
  • 2 tbsp vinegar
  • 1 tsp honey
  • 2 tbsp crème fraîche
  • 1 tsp mustard, grainy
  • 4 tbsp oil

Instructions

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

Wash the lettuce, spin dry, and tear into pieces. Trim the cress. Season the chicken breasts with salt and pepper, and fry until crispy and brown. Let cool. For the salad dressing, combine the vinegar, honey, crème fraîche, mustard, salt, and pepper. Whisk in the oil. Arrange the salad on plates and drizzle with the dressing. Slice the meat and arrange on top of the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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