Summary

Ingredients

• 0.5 ½ head Lollo Rosso
• 0.5 ½ head lettuce (Lollo Bianco)
• 400 g chicken breast fillet (s)
• 300 g potato (s)
• 1 large onion (s)
• 2 tomato (s)
• 0.5 ½ cucumber (s)
• 2 cloves garlic
• 20 g flour
• 200 ml milk
• nutmeg

For the dressing:

• 2 tablespoon sour cream
• 1 teaspoon honey
• 1 teaspoon mustard
• 1 teaspoon mayonnaise
• 3 tablespoon oil
• Herbs (basil, parsley, mint), fresh
• salt and pepper
• some butter at will

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Instructions

1. Wash and dry the Lollo Rosso and Lollo Bianco thoroughly. Then pluck it into pieces. Wash the tomatoes and peel the cucumber - cut both into pieces and add to the salad. Peel and dice the onion and add 1/4 of the cubes to the salad. Peel the garlic, chop it finely and add half of it to the salad.
2. Cut the chicken breast into strips and season with pepper. Briefly turn in the flour and then fry in the pan. Add the chicken strips to the salad.
3. Peel and cook the potatoes until tender. Add the milk and mash until you have mashed potatoes. Add the remaining diced onions and season with nutmeg. If you like, add a piece of butter and let it melt.
4. For the dressing, mix honey with mustard, mayonnaise, oil, sour cream and the remaining garlic. Chop the herbs and stir. Season with salt and pepper and pour over the salad.
5. Arrange the salad on plates and serve with the mashed potatoes.