Princess Salad

Ingredients for 4 servings:

• 1 bell pepper(s), yellow, diced
• 10 tomatoes, dried in oil
• 1 Lollo Bianco
• 1 onion(s), cut into half rings
• 30 g sunflower seeds, roasted without fat
• 50 ml peanut oil, sesame oil or neutral oil
• 30 ml balsamic vinegar
• 30 ml orange juice
• 30 ml water
• 2 tsp mustard, medium hot
• 1 tsp honey, liquid
• 1 tsp soy sauce or Maggi, approx.
• possibly salt
• pepper
• 400 g chicken breast fillet(s), cut into fine strips
• Paprika powder, sweet
• curry
• salt and pepper
• some flour or cornstarch

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

with chicken breast strips, dried tomatoes and a fruity-spicy dressing

Season the meat with paprika, curry powder, salt, and pepper, dust with a little flour or starch, and then fry quickly over high heat. Allow to cool. Wash the lettuce, spin dry, and chop. Chop the tomatoes as well. Blend the dressing (a milk frother works best). Toss the lettuce with diced bell peppers, halved onion rings, diced tomatoes, and the dressing, and divide between salad bowls. Arrange the chicken breast and sunflower seeds on top of the salad. Serve with ciabatta or other bread of your choice. This recipe is for 4 medium appetizer portions. As a main course, it makes 2 portions. Tip: You can also add slices of fresh mushrooms (raw or briefly sautéed and cooled). Pine nuts could be used instead of the sunflower seeds.