Jungle Chop Salad

Ingredients for 3 servings:

• 400 g mixed leaf lettuce, torn or chopped into very small pieces (e.g. romaine, iceberg…)
• 1 pack cranberries, dried
• 1 carrot(s), grated
• 2 tomatoes, diced
• 1 small cucumber(s), grated
• 200 g blue cheese, crumbled
• 150 g walnuts, chopped
• n. B. Sugar, approx. 2 – 3 tbsp
• 1 jar olives, black
• 2 chicken breast fillets
• Olive oil for frying
• Raspberry vinegar
• salt and pepper
• ½ tsp sugar
• Walnut oil

Instructions

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

A salad with an exotic, sweet and spicy flavor combination

Combine the lettuce and vegetables in a bowl, slice the olives into rings, and add. Mix in the crumbled blue cheese. Stir in the dried cranberries. Toast the walnuts in a pan without fat. Sprinkle with sugar and let them caramelize (add a few tablespoons of water if necessary to reduce clumping). Let them cool slightly on baking paper. If the nuts stick together too much, chop them up again with a knife. Add the caramelized walnuts to the salad. Cut the chicken breast fillets into small cubes and fry them thoroughly in a little olive oil. Meanwhile, dress the salad. I always add the vinaigrette ingredients directly to the bowl according to my taste. If you don’t make salad very often or don’t trust your gut feeling, you can first mix the ingredients in a small bowl (or even better: a washed-out screw-top jar) and season to taste. The vinaigrette should have a sweet and sour flavor. Feel free to use the raspberry vinegar generously. You can also refine the whole thing with fresh (or bagged) salad herbs. Toss the salad well and finally top with the still-warm chicken breast cubes. A salad with an exotic, sweet and spicy flavor combination – eaten at the Rainforest Café in Orlando and “cooked” from memory.