Summary

Ingredients

• 2 cloves garlic, large
• 350 g mushrooms (forest mushrooms)
• 2 tablespoons oil
• 2 teaspoons parsley, chopped
• 0.5 ½ lemon (s), add the juice
• 0.25 teaspoon ¼ salt and pepper
• 200 g lettuce (any leaf salad)
• 8 small tomato (s)
• 2 chicken breast fillet (s) 175 g each
• 0.5 teaspoon ½ paprika powder, noble sweet
• 15 g butter

For the sauce:

• 6 tablespoon oil
• 2 tablespoon vinegar (wine vinegar)
• 1 tablespoon mustard, coarse-grained

Print Recipe Pin Recipe

Instructions

1. Peel and chop the garlic. Clean the mushrooms and cut into bite-sized pieces. Heat 1 tablespoon of oil in a pan.
2. Fry the mushrooms over a high heat for about 2 minutes. Add garlic and sauté briefly. Reduce the heat, add the chopped parsley and lemon juice. Salt, pepper and set aside.
3. For the salad dressing, whisk together the oil, wine vinegar and mustard as well as salt and pepper in a small bowl.
4. Wash tomatoes and cut in half. Wash the lettuce, chop it up and place in a large bowl. Fold half of the sauce under the lettuce leaves. Divide the lettuce on 4 plates, place tomatoes on top.
5. Cut the chicken breast into strips across the grain. Salt, pepper and dust with paprika powder. Heat the remaining oil and butter in a pan. Fry the strips of meat in it for about 3 minutes.
6. Drain the chicken strips on kitchen paper. Mix with the mushrooms and spread on the salad. Spread the rest of the salad sauce over it.
7. Serve the salad immediately.