Summary

Ingredients

• 1 romaine lettuce, approx. 325 g
• 300 g chicken breast fillet (s)
• 1 tablespoon oil
• salt
• Pepper from the grinder
• 70 g parmesan cheese
• 1 clove garlic
• 150 g whipped cream
• 1 tablespoon mustard, medium hot
• 200 g cherry tomato (s)

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Instructions

1. Rinse the lettuce leaves, spin dry and cut into strips.
2. Rinse the chicken breast and pat dry with paper towel.
3. Heat the oil in a pan and fry the chicken fillets on each side for about 4-5 minutes over medium heat. Season the meat with salt and pepper, remove the pan from the hob
4. take off, put the lid on and let the chicken fillets cool down in it.
5. Finely grate around 50 g of parmesan, use a peeler to slice the rest into thin strips. Peel garlic and press through a garlic press. Mix together the grated parmesan, cream, mustard and crushed garlic and season with salt and pepper. Rinse the tomatoes and cut them in half.
6. Arrange the lettuce strips and tomatoes in a bowl, drizzle the dressing over them.
7. Cut the meat into thin slices and serve on the salad. Scatter parmesan strips on top. Serve immediately.