Colorful salad with chicken breast and mozzarella

Ingredients for 4 servings:

• 1 bowl of lamb’s lettuce
• 1 can/n corn kernels
• 2 mozzarella, torn into pieces
• 3 tomatoes, diced
• 1 cucumber(s), cut into cubes
• 2 chicken breast fillets, cut into strips
• 5 mushrooms, fresh
• Salt and pepper, freshly ground
• olive oil
• Balsamic vinegar
• Fresh herbs, as desired

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Sort the lamb’s lettuce, wash it, spin it dry, and place it in a large bowl. Then add the diced tomatoes and cucumber to the lamb’s lettuce. Drain the sweetcorn well and add it too. Then tear the mozzarella and mix it with the salad (the mozzarella tastes better when torn, as it absorbs the balsamic vinegar better and develops a more intense flavor!). Thinly slice the fresh mushrooms and toss them into the salad. Season the salad with pepper and salt to taste and drizzle with the dressing. The dressing should consist of fresh herbs (finely chopped), olive oil, and balsamic vinegar. Just before serving, serve the fried, still-warm chicken breast strips over the prepared salad.