Summary

Ingredients

• 4 chicken fillet (s)
• 30 g pine nuts
• 2 tablespoon vinegar (white wine)
• 0.5 piece ½ (s) melon (s) (water)
• 0.5 ½ head iceberg lettuce
• 5 tablespoon oil
• 4 teaspoons pesto, glass
• 2 tablespoon lime juice
• salt and pepper
• 1 pinch (s) sugar
• Chervil, for garnish
• Kaffir lime leaves, untreated, for garnish

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Instructions

1. Roast the pine nuts in a pan until golden brown, remove and let cool.
2. Wash the chicken fillets, pat dry. Heat 2 tablespoons of oil in the pan, fry the chicken fillets on both sides, season with salt and pepper.
3. Clean, wash and cut the lettuce into pieces or strips. Quarter the melon, cut the pulp from the skin, remove the stones and then cut the melon into bite-sized pieces.
4. Mix the vinegar, lime juice, salt, pepper and sugar together. Beat in 3 tablespoons of oil. Mix the lettuce, melon and marinade and let it steep for a moment.
5. Brush the chicken fillets with pesto, cut into slices and serve on the salad. Sprinkle with pine nuts. Garnish the salad with chervil and lime pieces.