Raspberry Salad with Chicken Breast

Ingredients

• 1 head of iceberg lettuce (ca. 200 g)
• 2 tbsp lemon juice
• 2 tbsp instant chicken broth
• 2 tbsp walnut oil
• 2 tbsp germination oil
• Salt
• Pepper (freshly ground)
• a pinch of sugar
• 2 tbsp clarified butter
• 4 small chicken breast fillets
• 200 g fresh raspberries
• 50 g chopped hazelnuts

Instructions

1. 1.

   Separate the salad into leaves, discard stems, wash, dry and cut smaller if needed.

2. 2.

   Take 50 g raspberries, puree them and strain through a sieve.

3. 3.

   Whisk lemon juice, raspberry purée, broth, oils, salt, pepper and sugar together, taste and adjust seasoning.

4. 4.

   Season chicken breasts with pepper and salt and cook in hot clarified butter in a pan over medium heat for about 4-5 minutes per side.

5. 5.

   Wash the raspberries and let them drain.

6. 6.

   For serving, arrange salad leaves on plates. Drizzle the raspberry sauce over the salad. Slice the cooked chicken breasts into thicker diagonal slices and place on top of the salad, then sprinkle with raspberries and chopped hazelnuts.