Chicken Salad

Ingredients

• 300 g chicken breast fillet
• Salt
• Pepper
• 4 tbsp rapeseed oil
• 200 g mixed leafy salad (e.g., lamb's lettuce, watercress)
• 100 g radishes
• 80 g sun‑dried tomatoes (in oil)
• 2 sprigs Rosemary
• chives stalks
• 200 g sheep cheese
• 2 tbsp white wine vinegar
• 1 pinch sugar
• 1 splash Lemon juice

Instructions

1. 1.

   Rinse the chicken and pat dry. Slice into strips, season with salt and pepper, then sear in 1 tbsp hot oil in a non‑stick pan until golden brown. Set aside to rest for a few minutes.

2. 2.

   Wash, trim, and dry the leafy salad; tear into bite‑size pieces. Wash and slice the radishes. Pat the sun‑dried tomatoes dry and cut into strips. Rinse the rosemary and pluck the leaves. Rinse the chives, shake dry, and cut into small rolls. Cube the sheep cheese.

3. 3.

   Whisk together the remaining oil, vinegar, sugar, and lemon juice. Season with salt and pepper to taste.

4. 4.

   Combine all prepared salad ingredients with the dressing, toss gently, and serve in deep bowls on a wooden platter.