Chicken Salad

Ingredients

• 2 chicken breast fillets
• 1 tbsp oil
• 100 g lamb's lettuce
• 1 small frisée salad
• 4 slices white bread
• 100 g spring onions
• 1 tbsp chives
• 1 small red bell pepper
• 50 g lingonberries
• 2 tbsp oil
• 2 tbsp vinegar
• 1 tbsp sugar
• Salt
• black pepper (ground)

Instructions

1. 1.

   Season chicken breast with salt and pepper, then sear in hot oil for about 8 minutes on all sides. Wrap in foil and set aside.

2. 2.

   Clean, rinse, and pat dry the salads.

3. 3.

   Trim spring onions, wash, and slice into rings.

4. 4.

   Remove crust from white bread, cube it, and crisp in oil until golden.

5. 5.

   Wash bell pepper, deseed, and dice finely.

6. 6.

   Crush lingonberries lightly.

7. 7.

   Whisk vinegar with 3 tbsp water, season with salt and pepper, then beat in oil with a whisk. Add crushed lingonberries and diced pepper.

8. 8.

   Slice cooked chicken into bite‑sized pieces and combine with the prepared salads and spring onions. Pour dressing over the salad, toss gently, and sprinkle with croutons before serving.