Salad with chicken breast

Ingredients for 4 servings:

• 1 romaine lettuce
• 2 chicken breasts
• salt and pepper
• 2 tbsp butter
• 2 grapefruit(s), pink
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• ½ tsp mustard, sweet
• Salt
• Lemon pepper
• 2 tbsp sunflower seeds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes

Refined with grapefruit

Trim the lettuce, cut into approximately 5-centimeter-long pieces, and wash. Rinse the chicken breasts, pat dry, and remove the bones. Fry in butter on all sides for about 8 minutes. Remove from the pan, season with salt and pepper, and set aside wrapped in foil. Peel and fillet the grapefruits, reserving the juice. Mix the grapefruit juice, vinegar, oil, mustard, salt, and pepper into a marinade and toss with the salad. Slice the chicken breasts diagonally and arrange them on the salad, alternating with the grapefruit fillets in a flake-like pattern. Sprinkle with the sunflower seeds.