Summary

Ingredients

• 1 bag rocket, approx. 250 g
• 1 sachet lettuce, mixed, red and green
• 3 medium tomato (s)
• 400 g chicken fillet (s)
• 100 g walnuts
• 150 g Goronzola
• 50 g parmesan, rated
• 4 slices white bread
• pepper
• Paprika powder
• Dressing your choice, e.g., Vinaigrette

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Instructions

1. Cut or dice rocket, lettuce, tomatoes and gorgonzola into bite-sized pieces.
2. Dab the fillet and season with pepper and paprika. Fry the whole piece in the pan over medium heat for about 10 - 12 minutes on both sides in olive oil, then set aside.
3. Then cut the white bread into strips and roast in the pan over a low heat.
4. Arrange the salad and spread the tomatoes and gorgonzola on top. Cut the fillet into fine strips and serve on the salad. Drizzle the dressing over it and sprinkle the salad with the parmesan cheese and roughly chopped walnuts.
5. Serve warm and serve with the toasted white bread.