Summary

Ingredients

• 4 chicken breasts
• 1 small Head iceberg lettuce
• 0.5 ½ pack lamb`s lettuce
• 0.5 ½ pack rocket
• 1 small Head radicchio
• 0.5 ½ small cucumber (s), sliced
• 3 tomato (s). (ripe vine tomatoes) into pieces
• 1 tablespoon paprika powder, Hungarian
• 5 tablespoon balsamic vinegar
• 1 tablespoon mustard, medium hot
• 6 tablespoon olive oil
• 5 tablespoon beef stock, a.d. Glass
• 4 drops sweetener
• Salt and pepper, freshly ground black

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Instructions

1. Cut the chicken breast into thin strips and place in a frozen bag. Put about 4 tablespoons of olive oil, salt, pepper and the paprika powder in the bag. Knead everything really well so that the marinade has gone everywhere. Let it steep while the other ingredients are being prepared.
2. Cut the iceberg lettuce and radicchio into bite-sized pieces and wash well with the rocket and lamb`s lettuce and spin dry. Arrange the salad on 2 large plates. Place the tomato and cucumber on top of the salad. (A red onion also tastes delicious with this.)
3. Sear the turkey breast with the entire marinade in a little vegetable oil, preferably in a grill pan, and only let it cook for a short time (approx. 5 minutes). Spread on the salad straight from the pan. Leave as much of the gravy in the pan as possible.
4. Put the pan back on the stove and deglaze with the balsamic vinegar, bring to the boil briefly. Now turn off the stove. Add the meat stock and loosen the roast set well with a spatula. Add the mustard and stir everything until smooth. Add the olive oil and the sweetener. (If you can eat carbohydrates, you should take honey, it just tastes better). Season everything with salt and pepper and then add the warm dressing to the salad.