Summary

Ingredients

• some iceberg lettuce, cut into fine strips
• some lamb`s lettuce, cleaned
• 1 red pepper (s)
• 1 avocado (s), ripe
• 1 egg (s), boiled
• 1 chicken breast fillet (s) (approx. 200 g)
• Balsamic vinegar (crema di balsamic vinegar)
• Chili Sauce (Asian Sweet Chili Chicken Sauce)
• Spice mix (chicken seasoning)

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Instructions

1. Arrange the iceberg strips and some leaves of the lamb`s lettuce on two plates. Clean the peppers, cut into wafer-thin slices as possible (!) And spread over them. Add half an avocado either in small balls or cut into thin slices. Pour the crema di balsamic vinegar over it.
2. After washing, cut the chicken breast fillet into strips, add the chicken seasoning and fry in a pan (should be browned at the end).
3. Meanwhile, add the sweet chilli sauce (amount to taste - I might use half a cup) in a small bowl. Turn the fried fillet strips well in this sauce and then distribute them together with the sauce on the salad. Peel the egg, cut into slices and decorate with it.
4. Tip: You can also sprinkle some grated pecorino over it, then everything looks a little more noble.