Summary

Ingredients

• 4 chicken breast fillet (s) à 150 g

For the marinade:

• salt
• pepper
• Paprika powder, hot
• Sauce, teriyaki, alternatively normal soy sauce

For the dressing: 1

• 1 lemon (s)
• 2 tablespoon, leveled balsamic vinegar, dark
• 1 teaspoon mustard
• 1 teaspoon, leveled salt
• 1 pinch (s) pepper
• 1 pinch (s) sugar
• Herbs
• 4 tablespoon oil

For the salad:

• 2 medium onion (s)
• 1 cucumber (s)
• 2 bell pepper (s)
• 4 large tomato (s)
• 1 bunch radishes
• 1 head iceberg lettuce
• 2 oranges, alternatively 4 mandarins
• cress

For the dressing: 2

• 1 lemon (s)
• 2 tablespoon balsamic vinegar, light
• 250 g natural yourt
• 1 teaspoon honey
• 1 teaspoon jelly, currant
• 1 tablespoon, leveled tomato ketchup, hot!
• 1 pinch (s) pepper
• 1 pinch (s) salt

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Instructions

1. Clean the chicken breast fillets, sprinkle with salt, pepper and hot paprika, drizzle with teriyaki sauce and marinate for half an hour.
2. Then fry the fillets in a little hot fat over medium heat (they should give in slightly when you apply pressure) and let cool on paper towels.
3. For dressing 1, mix the juice of one lemon with balsamic vinegar, mustard, pepper, salt and sugar in a salad bowl, add the salad herbs and let it steep for a moment. Add the oil and beat vigorously.
4. Peel and dice onions, put some of them aside for later. Wash the cucumber, quarter lengthways and cut into slices (quarters). If you don`t like the kernels, you can remove them with a teaspoon before chopping them up. Wash and core the peppers, remove the partitions and dice them into small cubes (the same size as the cucumber). Clean the radishes, keep some for decoration, dice / cut the rest. Wash or peel 2 tomatoes (scald with boiling water for 20 seconds, then the skin can be easily peeled off), remove the seeds and dice to the appropriate size. Mix the onions, cucumbers, peppers, radishes and tomatoes well with the dressing 1 and let it steep for half an hour.
5. Cover the bottom of 4 large (salad) plates with the salad mixture - if possible with a slightly raised edge.
6. Remove the outer leaves and the stalk from the iceberg lettuce, cut the lettuce into small pieces and distribute it on the plates.
7. Slice the chicken breast fillet and place it on the front / bottom of the plate. Cut the remaining 2 tomatoes open, spread them on the upper edge of the plate and sprinkle with the leftover onion cubes, place the put back radishes decoratively.
8. Peel the oranges / mandarins, cut the pieces into slices again and distribute them in the space between the fillet and the tomatoes. Sprinkle with cress if available.
9. For the yoghurt dressing (dressing 2), mix the lemon juice and the remaining ingredients well using an electric hand mixer and season to taste with pepper, salt and, if necessary, sugar. Serve the salad plates with the dressing (for self-service).
10. A (garlic) baguette and a dry white wine or a spritzer taste great with it.
11. If the effort with 2 dressings is too great or if you like the salad more natural, you can do without the first dressing. The amount for the yoghurt dressing should then be increased a little.