Salad with Crispy Chicken

Ingredients

• 300 g mixed leafy greens (e.g., arugula, oak leaf, and Lollo bionda)
• 200 g strawberries
• 4 chicken breast fillets (about 120 g each)
• 2 tbsp plant oil
• 2 tbsp Soy sauce
• 1 tsp Honey
• Salt
• ground pepper
• 150 g yogurt
• 2 tbsp mayonnaise
• 1 tbsp raspberry vinegar
• Cayenne pepper

Instructions

1. 1.

   Wash, trim, dry, and tear the leafy greens. Wash, trim, and quarter the strawberries.

2. 2.

   Rinse the chicken, pat dry, and slice into strips. Fry in hot oil in a non-stick pan for 2-3 minutes until golden brown. Set aside, deglaze with soy sauce, add honey, and season with salt and pepper.

3. 3.

   Arrange all prepared salad ingredients on plates. Whisk yogurt with 1–2 tbsp water, mayonnaise, and vinegar. Season with salt and cayenne pepper, drizzle over the salad, and serve.