INGREDIENTS

• Salad
• 1 romaine lettuce
• ½ cucumber
• 3 vine tomatoes
• 1 carrot
• 4 hard-boiled eggs
• 150 g feta cheese
• 1 sprig of rosemary
• 2 chicken breast fillets (approx. 150 g each)
• Salt, pepper
• 1 tbsp. butter

DRESSING

• 8 tbsp. olive oil
• 3 tbsp. apple vinegar
• 3 tbsp. lemon juice
• 2 tsp. medium-hot mustard
• 1 tbsp. runny honey
• Salt, pepper

Preparation

Remove the stalk from the romaine lettuce, loosen the leaves, wash, spin dry and chop into small pieces. Wash and slice the cucumber. Wash the tomatoes, halve and cut into wedges. Peel the carrot and slice. Remove the shell from the eggs and cut into eighths. Cut into cubes. Wash the rosemary, shake dry and halve the sprig.

Wash the chicken breast fillet, dab dry, season with salt and pepper. In a non-stick pan, melt the butter, add rosemary, and fry the chicken breast fillets on both sides at medium heat until crispy. Remove and cut into slices.

Make a dressing with the specified ingredients and season to taste with salt and pepper.

Mix the prepared salad ingredients in a large bowl and marinate with the dressing. Serve the salad with the chicken.

Goes well with baguette.

Tip

The salad is also great as a meal prep. For this, layer the salad (without dressing) in suitable FRESH & SAVE vacuum boxes, vacuum and refrigerate until ready to enjoy. However, the chicken should be completely cool before vacuum-packing. Pack the dressing separately.