in Recipes

Iceberg lettuce with chicken fillet and leek

updated

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Ingredients for 2 servings:

  • 2 large chicken breast fillets
  • 1 small iceberg lettuce
  • 1 leek(s)
  • 1 small can of pineapple, diced
  • 100 g mayonnaise
  • 2 tbsp sweet cream
  • 2 tsp mustard, medium hot
  • 1 tsp curry powder
  • Lemon pepper
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the chicken breast fillets into bite-sized pieces and fry in a hot pan. Then season with salt and lemon pepper, set aside, and let cool. Wash the iceberg lettuce and cut into strips. Clean the leek and cut into rings. Then blanch briefly, rinse in cold water, and drain. Mix the chicken, iceberg lettuce, and leek rings together. Drain the pineapple pieces and stir in. For the sauce, mix the mayonnaise with the sweet cream, mustard, and curry powder. Season to taste with salt and lemon pepper. Add the sauce to the salad and mix well. Refrigerate and let stand for about 30 minutes before serving. Serve with baguette bread or baguette rolls.

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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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