Summer salad with melon, mozzarella and chicken

Ingredients for 4 servings:

• 600 g chicken breast
• 1 watermelon(s)
• 125 g cherry tomatoes
• 1 iceberg lettuce
• 125 g mozzarella (balls)
• 1 small bunch of chives
• 5 stalks of chervil, fresh or dried
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• some paprika powder
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash the chicken, pat dry, and season with paprika. Sear whole in a pan, then simmer over low heat until cooked through. Remove from the pan, then season with salt and pepper and keep warm. Wash the lettuce, spin dry, and tear into bite-sized pieces. Wash and halve the tomatoes. Drain and halve the mozzarella. Wash the chives, spin dry, and cut into fine rolls. Reserve some for serving. Wash, trim, spin dry, and roughly chop the chervil. Also reserve some for serving. Deseed the melon and scoop out pieces with a melon baller or roughly dice it. Mix the balsamic vinegar with salt and pepper, chives, and olive oil to make a dressing. Mix all the salad ingredients together and arrange on 4 plates. Cut the chicken into coarse strips and place on the salad. Garnish with herbs and serve immediately. Tip: For a vegetarian version, fry halloumi in a pan instead of the chicken and serve with it.