Summary

Ingredients

• 400 g lettuce, mixed, plucked very small or cut (e.. romaine, iceber )
• 1 packet cranberries, dried
• 1 carrot (s), grated
• 2 tomato (s), finely diced
• 1 small cucumber (s), grated
• 200 g mushroom cheese, crumbled
• 150 g walnuts, chopped
• 1 glass olives, black
• 2 chicken breast fillet (s)
• Olive oil, for frying

For the vinaigrette:

• Vinegar (raspberry)
• salt and pepper
• 0.5 teaspoon ½ sugar
• Oil (walnut oil)

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Instructions

1. Mix the lettuce and vegetables in a bowl, cut the olives into rings and add. Mix in the crumbled blue cheese. Mix in the dried cranberries. Roast walnuts in a pan without fat. Pour 2-3 tablespoons of sugar over it and let it caramelize (possibly deglaze with a few tablespoons of water to prevent it from clumping). Let cool down a little on baking paper. If the nuts stick together too closely, chop them up with a knife again. Add the caramelized walnuts to the salad. Cut the chicken breast fillets into small cubes and fry them well in a little olive oil. In the meantime, put on the salad. I always add the ingredients for the vinaigrette directly to the bowl according to feeling. If you don`t make salad that often or don`t trust your feeling so much, you can first mix the ingredients in a bowl (or even better: a washed-out screw-top jar) and season until you are satisfied. The vinaigrette should have a sweet and sour taste. Be generous with the raspberry vinegar. You can also refine the whole thing with fresh (or bagged) salad herbs. Mix the lettuce well and finally pour the still warm chicken breast cubes over it. A salad with an exotic, sweet and spicy combination of flavors - eaten in the Rainforest Café in Orlando and cooked from memory.