Summary

Ingredients

For the dressing:

• 4 tablespoon whipped cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon mustard
• 5 tablespoon rapeseed oil
• 3 tablespoon vinegar
• Salt and pepper
• Garlic powder
• 2 tablespoon Grana Padano

For the salad:

• 400 g chicken strips
• 0.5 ½ iceberg lettuce
• 2 spring onion (s)
• 3 slices toast
• Parmesan, grated
• Chicken seasoning
• Garlic powder
• salt
• 2 tablespoon margarine for frying the bread cubes
• 2 tablespoons oil for frying the meat

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Instructions

1. Wash half the iceberg lettuce and cut into small pieces. Also cut the spring onions into rings. Put both in a large bowl.
2. Put the cream, Worcestershire sauce, mustard, oil and vinegar in a vessel - I`ll use a shaker - and season with salt, pepper and garlic. Mix the dressing well. Add the grated Grana Padano and mix well again. Set aside the finished salad dressing.
3. Dice the toast and fry in margarine for about 4 minutes on medium heat until the toast is brown and crispy. Season the bread cubes with garlic powder and salt and place in a bowl.
4. Fry the chicken strips in oil over medium heat until crispy and season with chicken seasoning.
5. Pour the dressing over the salad and mix in. Spread the lettuce on plates, add the chicken, sprinkle with bread cubes and grated parmesan cheese as you like.