Salad with chicken strips

Ingredients for 4 servings:

• 2 cloves garlic
• 350 g mushrooms (wild mushrooms)
• 2 tsp parsley, chopped
• ½ lemon(s), the juice
• some salt and pepper
• 200 g lettuce
• 8 small tomatoes
• 2 chicken breast fillets (175 g each)
• ½ tsp sweet paprika powder
• some butter for frying
• some oil for frying
• 6 tbsp sunflower oil
• 2 tbsp vinegar (wine vinegar)
• 1 tbsp mustard, medium hot

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Peel and chop the garlic finely. Clean the mushrooms and cut into bite-sized pieces. Heat a little oil in a pan. Sauté the mushrooms over high heat for about 2 minutes. Add the garlic and fry briefly. Reduce the heat, add the chopped parsley and lemon juice, season with salt and pepper, and set aside. Wash the tomatoes, remove the stems, and halve them. Wash and tear the lettuce leaves into pieces, and place them in a large bowl. For the dressing, mix the oil, vinegar, mustard, salt, and pepper together in a small bowl. Stir half of the dressing into the lettuce leaves. Divide the lettuce among four plates and arrange the tomatoes on top. Cut the chicken breast into strips across the grain. Heat the oil and butter in a pan. Add the meat strips to the pan, season with salt, pepper, and paprika, and fry for about 3 minutes until cooked through. Then transfer to kitchen paper and drain. Mix the chicken strips with the mushrooms and spread over the lettuce. Pour the remaining dressing over the salad and serve immediately.