Summary

Ingredients

• 4 chicken breast fillet (s)
• 4 tomato (s)
• 4 egg (s), hard-boiled
• 1 iceberg lettuce
• 1 shallot (s)
• 120 g cream cheese
• 3 teaspoons mustard, spicy or Dijon mustard
• 200 ml vegetable stock, lukewarm
• 1 tablespoon balsamic vinegar or white wine vinegar
• salt and pepper
• 50 g sunflower seeds

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Instructions

1. Season the chicken breast fillet with salt and pepper and fry.
2. Wash the iceberg lettuce and divide it into pieces on 4 plates. Cut the tomatoes into slices and spread on top. Quarter the eggs and decorate them.
3. For the marinade: Dice the onion and use the cream cheese, mustard, stock and vinegar to prepare the salad dressing. Mix everything together well and season with pepper.
4. Cut the chicken breast fillets into strips and distribute them on the plates. Spread the marinade over it and sprinkle the sunflower seeds over it.