Chicken, Sprouts and Strawberry Salad

Ingredients

• 4 chicken breast fillets (pre‑cooked, skinless, 150 g each)
• 0.5 head of lettuce
• 1 cucumber
• 400 g Strawberries
• 250 g soy sprouts
• Salt
• Pepper (freshly ground)
• 5 tbsp Rapeseed Oil
• 3 tbsp apple cider vinegar
• 1 tbsp Lemon Juice
• 1 tsp liquid honey
• lemon basil for garnish

Instructions

1. 1.

   Wash and pat dry the chicken breasts.

2. 2.

   Wash, trim, remove the core of the lettuce head and tear the leaves into smaller pieces.

3. 3.

   Peel the cucumber, cut it lengthwise in half, deseed and slice into ~4 cm sticks.

4. 4.

   Wash, clean and quarter the strawberries. Rinse the sprouts under a sieve and drain well. Season the chicken breasts with salt and pepper and sear them in 2 tbsp oil over medium heat for about 5‑7 minutes until golden brown on all sides. Remove from pan and let rest briefly.

5. 5.

   Arrange the strawberries and cucumber sticks fan‑shaped on plates. Place the lettuce in the center and sprinkle sprouts on top.

6. 6.

   Whisk together vinegar, remaining oil, lemon juice and honey; season with salt and pepper to taste.

7. 7.

   Slice the chicken into strips, arrange over the salad, drizzle with dressing and garnish with lemon basil before serving.