Bring the chicken stock and beer to the boil in a saucepan.
Wash the chicken breast fillets, pat dry and let them simmer in the hot beer broth for about 10-15 minutes. (ATTENTION NO MORE COOKING).
Remove the chicken breast fillets, use the beer broth for other purposes, drain and cut into slices.
Peel the cucumber and cut into slices.
Cut the peeled onions and tomatoes into eighths. Mix everything together with the chicken breast fillet strips in a glass bowl.
Mix all the horseradish viniagrette ingredients together, except for the fresh basil, and pour over them. Let it sit for a good hour.
Wash the iceberg lettuce leaves, shake dry and place on a salad plate or in a salad bowl. Put the salad mixture on top or in.
Garnish with basil leaves.
A white bread or a farmer's bread goes well with it.
(*) If you want something a little sweeter, take a malt beer or a dark beer instead of Berliner Weisse.
Preparation time approx: 40 minutes, excluding marinating time