Leafy Salad with Chicken Breast Fillet and Mustard Yogurt Dressing

Ingredients

• 250 g mixed leafy greens
• 2 hard-boiled eggs (size M)
• 1 tbsp Dijon mustard
• 1 tbsp Lemon Juice
• 125 g cream yogurt
• 1 tbsp Olive Oil
• Salt
• Pepper
• 400 g chicken breast fillet
• 2 tbsp sunflower oil
• 100 g mushrooms
• 1 tbsp balsamic vinegar
• 8 cocktail tomatoes
• 2 tbsp chives

Instructions

1. 1.

   Tear the leafy greens into pieces, rinse and drain well.

2. 2.

   Peel the eggs and halve them. Separate yolks and mash with a fork. Mix with mustard, a splash of lemon juice, yogurt, and olive oil; season with salt and pepper. Cut egg whites into small cubes.

3. 3.

   Slice the chicken breast fillet. Heat sunflower oil in a non-stick pan. Cook the chicken for 4-5 minutes. Remove from pan, season with salt and pepper, cover with foil and keep warm.

4. 4.

   Clean the mushrooms and slice them. Add to the hot pan, stir briefly while turning; remove and drizzle with remaining lemon juice.

5. 5.

   Boil the pan drippings with vinegar and a pinch of salt. Halve the tomatoes.

6. 6.

   Distribute the salad onto four plates, top with mushrooms and tomato halves, then lay the chicken strips over them. Drizzle with pan sauce and dressing. Sprinkle with egg white cubes and chives before serving.