Chicken Salad

Ingredients

• 1 small frisée lettuce
• 1 radicchio
• 3 handfuls of field salad (ca. 80 g)
• 150 g green beans
• Salt
• 200 g Cherry tomatoes
• 2 chicken breast fillets (about 120 g each)
• 2 tbsp Rapeseed oil
• Pepper
• Sweet Paprika Powder
• 3 tbsp Lemon juice
• 2 tbsp chopped basil
• 2 tbsp white balsamic vinegar

Instructions

1. 1.

   Wash, trim, and tear the frisée, radicchio, and field salad into bite‑sized pieces; arrange decoratively in a large bowl.

2. 2.

   Trim the beans and blanch them in boiling salted water for about 8 minutes until firm. Drain, shock with cold water, and set aside to drain.

3. 3.

   Meanwhile wash and halve the tomatoes. Rinse the chicken, pat dry, and slice into strips. Heat oil in a pan and cook the chicken strips over low heat for about 5 minutes while stirring; season with salt, pepper, paprika, and 1–2 tbsp lemon juice. Add basil and tomatoes, remove from heat, and let cool briefly.

4. 4.

   Combine the beans with the salad, top with the cooked chicken, drizzle remaining lemon juice and vinegar, and serve.