Chicken Breast Salad

Ingredients

• 4 chicken breast fillets about 200 g each with wing bones and skin (or corn-fed chicken)
• Salt
• Pepper (freshly ground)
• 3 tbsp vegetable oil
• 1 tbsp honey
• 2 tbsp butter
• 4 slices toast bread
• 1 tbsp freshly chopped parsley
• 0.5 head lettuce (e.g., iceberg)
• a handful red basil
• a handful lamb's lettuce
• 2 tbsp mayonnaise
• 3 tbsp sour cream
• 1 tbsp Lemon Juice
• 60 g Parmesan

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with fan and top heat.

2. 2.

   Rinse the poultry breasts, pat dry and season with salt and pepper. In a hot non-stick pan, brown the skin side in 2 tbsp hot oil for 3-4 minutes until golden brown. Flip, cook briefly, then transfer to a rack over a fat pan in the oven for about 20 minutes until done. Melt honey with 1 tbsp butter in a small pot and brush the breast skins during the last ~5 minutes. If desired, turn on the grill briefly.

3. 3.

   Remove crust from toast and cube it. In a hot pan, brown the cubes in the remaining butter with 1 tbsp oil. Add parsley, let it wilt slightly, then drain on kitchen paper.

4. 4.

   Rinse the lettuce, clean, dry, and tear into small pieces. Rinse basil and lamb's lettuce, shake dry.

5. 5.

   For the dressing, whisk mayonnaise with sour cream, 1-2 tbsp water, salt, lemon juice, and pepper; taste and adjust. Toss the leafy greens with basil and lamb's lettuce, plate on bowls or plates. Sprinkle with croutons and shave parmesan over them. Place one chicken breast on top of each serving and serve immediately.