Crispy salad with roasted chicken breast

Ingredients for 4 servings:

• 1 head of iceberg lettuce
• 1 cucumber(s)
• 2 bell peppers, any color
• 4 tomatoes
• 1 onion(s), red
• 4 chicken breasts
• 4 tsp pesto, green or red
• Paprika powder, hot
• salt and pepper
• 2 egg yolks
• 40 g Dijon mustard
• 20 g Parmesan, in pieces
• 1 pinch(s) of cayenne pepper
• ¼ tsp salt
• 1 pinch(s) of sugar
• 30 ml white wine vinegar
• 120 ml oil, tasteless (e.g. sunflower oil)
• 250 ml cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Cut the lettuce into strips, wash, and dry in a salad spinner. Slice the cucumber, strip the bell pepper, slice the tomatoes, and thinly slice the onion. Place the chicken breasts on a large sheet of parchment paper and season both sides generously with paprika, salt, and pepper. Then place another sheet on top and pound the chicken breasts with a rolling pin or a bottle until they are about 1.5 cm thick. Place a large pan on the stove and fry the meat in olive oil for about 3-4 minutes on each side. Meanwhile, put the egg yolk, mustard, Parmesan cheese, cayenne pepper, salt, sugar, and vinegar in a tall bowl and blend with an immersion blender, slowly adding the oil. Then add the cream and mix briefly again. Remove the chicken breasts from the pan and cut them in half lengthwise. Brush the white side of the meat with a teaspoon of pesto. Arrange the salad and vegetables on four large plates, drizzle with the dressing, and arrange the chicken breasts on top. Serve with fresh baguette.