Romanasalat mit Croutons, Hähnchenstreifen und Feige

Ingredients

• 2 chicken breast fillets (about 150 g each)
• 400 ml Chicken broth
• 200 g mixed leafy greens (e.g., romaine, head lettuce, iceberg lettuce)
• 2 sprigs parsley
• 4 slices whole‑grain baguette (or 2 slices toasted)
• 2 tbsp butter
• 4 figs
• 2 tbsp honey
• 3 tbsp white wine vinegar
• 5 tbsp germination oil
• 1 tsp sharp mustard
• Salt
• Pepper (freshly ground)
• 1 Tbsp freshly chopped thyme

Instructions

1. 1.

   Wash the chicken breast fillets, pat dry and place them in simmering broth. Cook over low heat for about 10 minutes, then remove and let cool. Wash, trim, and dry the salad; tear into bite‑sized pieces if desired. Rinse parsley, shake off excess water, and strip leaves. Dice baguette and toast cubes in hot butter until golden brown. Drain on paper towels. Slice figs in half, drizzle with 1–2 tbsp honey, and briefly broil under a preheated grill.

2. 2.

   Whisk vinegar with oil, mustard, 4 tbsp chicken broth, and 1 tbsp honey; season with salt and pepper. Add thyme.

3. 3.

   Season the cooled chicken, cut into bite‑sized pieces, combine with parsley and salad in bowls. Top with chicken and figs, drizzle dressing over, and sprinkle croutons before serving.