Summary

Ingredients

• 1 head Lollo Rosso
• 0.33 box cress
• 250 g chicken breast fillet (s)
• Salt pepper
• 2 tablespoons oil
• 2 tablespoon vinegar
• 1 teaspoon honey
• 2 tablespoon crème fraîche
• 1 teaspoon mustard, grainy
• 4 tablespoon oil

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Instructions

1. Wash the lettuce, spin dry and pull it into pieces. Cut off the cress. Salt and pepper the chicken breasts and fry them until crispy brown. Let cool down.
2. For the salad dressing, mix together vinegar, honey, creme fraiche, mustard, salt and pepper. Withhold oil. Spread the salad on plates, drizzle with dressing. Cut the meat into slices, arrange on the salad.