Summary

Ingredients

• 1 head lettuce, e.g. frisee, iceberg lettuce or oak leaf lettuce
• 150 g chicken breast fillet (s), cut into strips
• 2 mandarins, filleted
• 70 g bacon, diced
• 2 egg (s), hard-boiled
• 50 g blue cheese, diced
• 1 avocado (s)
• 70 g cranberries, dried
• 30 g walnuts, chopped

For the dressing:

• 2 tablespoon vinegar (quince and pear), alternatively white balsamic vinegar
• 3 tablespoon rapeseed oil
• 0.5 teaspoon ½ honey
• 1 teaspoon mustard, medium hot
• 0.5 teaspoon ½ herbs (salad), dried
• 1 teaspoon sour cream

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Instructions

1. I brought this recipe with me from my last visit to the USA.
2. The quantities are only shown approximately, depending on your taste you can take more or less of the ingredients.
3. Wash the green lettuce well and pluck it into bite-sized pieces. Peel and dice the avocado, fillet the mandarins, dice the blue cheese and hard-boiled eggs. Put everything in a large bowl. Add the dried cranberries to the salad.
4. Mix all ingredients for the dressing. If you use white balsamic vinegar instead of the quince-pear vinegar, use a little more honey, as the balsamic vinegar has no basic sweetness. Add the dressing to the salad and mix well. If necessary, add honey and mustard to taste.
5. Fry the bacon until crispy and add to the salad. Season the chicken breast strips with salt, pepper and rose paprika and fry until the meat is cooked through.
6. Serve the salad on plates and place the warm chicken breast strips on top. Scatter chopped walnuts on top.