Chicken Salad with Orange Dressing

Ingredients

• 200 g lamb's lettuce
• 1 bunch spring onions
• 4 large mushrooms
• 2 large oranges
• 1 tsp Mustard
• 2 tbsp tarragon vinegar
• 4 tbsp Yogurt
• 4 Tbsp sunflower oil
• Salt
• Pepper (freshly ground)
• 3 chicken breast fillets
• 1 tbsp balsamic vinegar
• 1 tbsp Marsala wine

Instructions

1. 1.

   Wash, trim and dry the lamb's lettuce, then break into bite-sized pieces. Rinse and slice the spring onions into thin rings.

2. 2.

   Clean the mushrooms, cut off stems, and slice them thinly. Peel the oranges with a sharp knife, removing the white pith. Cut fruit segments from the membranes and catch the juice; squeeze out any remaining juice from the peels.

3. 3.

   Arrange lettuce, onions, mushrooms, and orange slices on four serving plates. Whisk mustard, tarragon vinegar, yogurt, orange juice, and 3 tbsp sunflower oil into a dressing. Season with salt and pepper. Drizzle the dressing over the salads.

4. 4.

   Slice the chicken breast fillets into strips. Heat the remaining oil and sear the meat until crisp all around, seasoning with salt and pepper; remove and keep warm. Deglaze the pan with balsamic vinegar and Marsala wine. Distribute the chicken strips over the salads and pour the sauce on top. Serve immediately.