Summary

Ingredients

• 500 g chicken breast fillet (s)
• 2 tablespoon honey
• 100 g raspberries
• 7 tablespoon balsamic vinegar
• 1 small onion (s)
• 1 tablespoon soy sauce
• rosemary
• 1 small bunch parsley
• 1 packet lamb`s lettuce
• salt and pepper
• olive oil

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Instructions

1. Wash the chicken breast strips, pat dry and cut into narrow strips. Then spread on a cutting board and season with pepper, honey, olive oil, soy sauce and rosemary. If you want, you can now put the strips together with the marinade in a disposable bag and knead them a little.
2. Wash the lettuce, sort it and put it in a bowl. Finely chop the onion and add. Puree the raspberries. Add the balsamic vinegar, a dash of olive oil and the chopped parsley. Then season with salt and pepper.
3. Heat a pan on the highest setting. Pour a dash of olive oil into the pan and fry the chicken breast fillet for 3-4 minutes, turning constantly. Mix the salad with the raspberry dressing and season to taste. Arrange on a plate with the chicken breast strips that are still hot.