Iceberg Salad with Chicken Breast, Strawberries and Avocados

Ingredients

• 200 g iceberg lettuce
• 600 g Chicken breast fillet
• 10 g butter
• 200 g strawberries
• 100 g seedless grapes
• 1 Avocado
• 1 tsp dried thyme
• 1 pinch Curry powder
• 3 tbsp white wine vinegar
• 1 tbsp Lemon Juice
• 3 tbsp sunflower oil
• 1 tbsp grape seed oil
• Salt
• ground pepper

Instructions

1. 1.

   Wash, trim and drain the iceberg lettuce well. Tear into pieces and arrange on plates.

2. 2.

   Rinse the chicken breast, pat dry and cut into strips.

3. 3.

   Wash, clean and slice the strawberries.

4. 4.

   Whisk together vinegar, lemon juice and oils to make a dressing. Season with salt and pepper.

5. 5.

   Peel the avocado, halve it, remove the pit and slice. Add to the dressing with the strawberries and stir. Wash the grapes, halve them and let them soak in the dressing as well.

6. 6.

   Gently sauté the meat in not-too-hot butter. Add curry and thyme, season with salt and pepper. Cook slowly for about 4-5 minutes until done.

7. 7.

   Distribute the cooked chicken over the iceberg lettuce and pour the dressing on top. Serve immediately.