Leafy salad with pan‑fried chicken breast

Ingredients

• 1 head of lettuce (endive, iceberg or batavia)
• 250 g Chicken breast fillet
• Salt
• black pepper (freshly ground)
• paprika powder (sweet)
• 250 g Mushrooms
• 4 hard‑boiled eggs
• 4 tbsp watercress
• 1 small shallot (peeled and finely diced)
• 1 small chili pepper (deveined and finely chopped)
• 5 tbsp mayonnaise
• 2 tbsp Sour cream
• Worcestershire sauce
• 1 tbsp oil
• 1 tsp horseradish
• 0.5 tsp mustard
• 1 tbsp Lemon Juice
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Wash, dry, and tear the lettuce into bite‑sized pieces.

2. 2.

   Clean and quarter the mushrooms; rinse and drain the watercress; peel the eggs and cut them into eighths.

3. 3.

   Season the chicken breasts with salt, pepper, and paprika; pan‑fry in a little oil until golden brown and cooked through. Let rest covered for a few minutes, then cut into bite‑sized pieces.

4. 4.

   Whisk all ingredients together to make the salad dressing, then season with salt and pepper to taste.

5. 5.

   Place the lettuce in a bowl, mix in mushrooms and watercress. Arrange the sliced chicken on top, garnish with egg eighths, and drizzle with the dressing before serving.