Leafy Salad with Chicken

Ingredients

• 200 g oyster mushrooms
• 4 chicken breast fillets
• 4 tomatoes
• 1 head of lettuce
• 1 head of Lollo Rosso
• 1 cucumber salad
• 0.5 bunch spring onions
• garlic oil (for brushing)
• pepper (ground)
• Salt
• 1 chili pepper
• 4 Tbsp lime juice
• 3 tbsp Fish sauce
• 2 tsp palm sugar (or brown sugar)','1 clove garlic

Instructions

1. 1.

   Lightly salt and pepper the chicken breast fillets, brush them with plenty of garlic oil, and place them in a grill pan. Roast under the preheated oven grill until golden brown, turning once. Drain on kitchen paper afterwards.

2. 2.

   Wipe the oyster mushrooms with a damp cloth, cut into quarters or eighths, and sauté them in the remaining garlic oil over high heat. Meanwhile wash and dry the lettuce and Lollo Rosso, then arrange on four plates.

3. 3.

   Peel the cucumber and slice it. Trim the spring onions and cut them into rings along with the light green leek. Distribute both over the salad. Wash the tomatoes, remove stems, dice, and add to the salad as well.

4. 4.

   Arrange the oyster mushrooms decoratively on the salad, cut the chicken fillets into diagonal strips, and scatter them over the finished salad.

5. 5.

   For the dressing wash the chili peppers, halve, deseed, and slice thinly. Combine with the pressed garlic clove and remaining dressing ingredients in a small pot, heat until sugar dissolves, taste again, then drizzle over the salads.