Lamb's lettuce with marinated chicken breast and fig balsamic dressing

Ingredients for 1 servings:

• 150 g chicken breast
• 100 g lamb’s lettuce
• 10 cocktail tomatoes
• 1 chili pepper(s), yellow
• 2 tbsp olive oil
• 2 tbsp Balsamic vinegar (fig)
• 1 tsp mustard (fig)
• 1 garlic clove(s)
• 1 tsp powdered sugar
• n. B. Sea salt, from the mill
• Pepper, from the mill
• 1 garlic clove(s)
• 2 tbsp honey
• n. B. Sea salt, from the mill
• Pepper, from the mill
• 1 tsp mustard, medium hot
• n. B. Paprika powder, sweet
• e.g. chili powder

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 25 minutes

A few hours in advance, combine the marinade ingredients. Cut the chicken breast into strips and toss with the marinade. Trim and wash the lamb’s lettuce, halve the cherry tomatoes, and season with salt and pepper. Finely chop the chili pepper. For the dressing, combine the balsamic vinegar, olive oil, fig mustard, sea salt, pepper, garlic, and powdered sugar. Just before roasting the chicken breast, mix the lamb’s lettuce and the dressing together. Sear the chicken breast until crisp and deglaze with a little more honey just before cooking. Arrange the chicken breast and cherry tomatoes on top of the dressed lamb’s lettuce.