Iceberg lettuce with chicken breast strips

Ingredients for 4 servings:

• 1 head of iceberg lettuce
• 400 g chicken breast fillet(s) cut into strips
• 5 cocktail tomatoes
• 200 g light feta cheese
• 2 spring onions
• 2 eggs, hard-boiled
• 60 ml oil
• 1 tsp mustard, medium hot
• 1 dashes lemon juice
• 1 pinch of pepper
• 1 pinch(s) nutmeg, grated
• 1 pinch of salt
• 30 ml balsamic vinegar
• 30 ml red wine vinegar
• 100 ml carbonated mineral water
• 1 tbsp mixed herbs (chives, parsley, lovage)
• 25 g pine nuts
• 1 tbsp honey
• some water
• 300g ciabatta

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

For the vinaigrette, combine half of the oil, the mustard, and lemon juice in a bowl and whisk until a thick emulsion forms. Add the balsamic vinegar and continue whisking (it should still be thick). Then add the red wine vinegar and spices, and top up with mineral water. Whisk until fluffy and add the herb mix. Set the finished vinaigrette aside. Halve the iceberg lettuce and remove the stalk. Wash the lettuce, drain well, and cut or tear into bite-sized pieces. Set aside. Season the chicken breast strips to taste and fry them in a pan with the remaining half of the oil. Halfway through cooking, add the finely chopped spring onions to the pan with the meat and fry. Remove the meat and onions from the heat and let cool slightly. Meanwhile, caramelize the pine nuts with the honey in a second pan. Let cool slightly. To serve, place the iceberg lettuce in a large bowl. Pour the vinaigrette over the salad and mix. Now add the halved or quartered tomatoes, the sliced ​​hard-boiled egg, the diced feta cheese, the meat strips, and the caramelized pine nuts. And—almost ready—dissolve the pan-fried meat juices or caramelized honey with a little water and pour over the salad. Serve with ciabatta. 550 kcal per serving.