in Recipes

Lamb's lettuce with chicken breast – after workout salad

updated

Spread the love

Ingredients for 2 servings:

  • 150 g chicken breast fillet(s)
  • 125 g lamb’s lettuce
  • 10 cherry tomatoes
  • ¼ cucumber(s)
  • 1 small can of corn, approx. 140 g
  • 1 shallot(s)
  • Parmesan, sliced
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 20 g almonds, coarsely chopped
  • 1 tsp honey
  • salt and pepper
  • Basil, dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Fry the chicken breast fillet in a pan in a little oil for about 15 minutes, depending on the thickness. Wash the lamb’s lettuce thoroughly. Wash and halve the cherry tomatoes. Quarter the cucumber. Slice the shallot into rings. Place everything in a salad bowl with the corn. For the dressing, combine the olive oil, balsamic vinegar, honey, and roughly chopped almonds, and season with salt, pepper, and dried basil. Pour the dressing over the salad and toss everything well again. Arrange the salad on plates and sprinkle with shaved Parmesan cheese. Finally, arrange the sliced ​​chicken breast fillet on top.

Facebook Comments

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.

Leek salad with mushrooms and bacon

Vegetarian vegetable pan with seitan strips