Summer Salad with Chicken Breast

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut the iceberg lettuce, wash it and peel it into bite-sized pieces. Wash and cut the cucumber, onion and tomatoes as well.
Tip: I`ll put it on the plates right away - it`s quick and easy!
Then the sheep`s cheese is cut into small pieces and spread over the salad. Drizzle with vinegar, salt and pepper.
Cut the chicken fillet into small pieces, drizzle with a little lemon juice and mix with about 1 tablespoon of the cornstarch (flour is also possible).
Let the oil get very hot in the pan and fry the chicken breast fillet over high heat. When the fillet has a nice golden brown color, add the vegetable stock, curry and sambal olek and deglaze with the cream. If you want more sauce you can stretch with a little water. (Cooking time approx. 10 minutes)
Finally, the warm chicken strips with the sauce are poured over the salad. Baguette goes very well with it.

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