Summary

Ingredients

• 4 tomato (s)
• 1 cucumber (s)
• 1 iceberg lettuce
• 1 large onion (s)
• 100 g sheep cheese, (mild)
• 500 g chicken breast fillet (s)
• 1 teaspoon sambal oelek
• 1 teaspoon vegetable stock
• 250 ml sweet cream
• 1 tablespoon curry
• Flour
• salt and pepper
• food starch
• oil

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Instructions

1. Cut the iceberg lettuce, wash it and peel it into bite-sized pieces. Wash and cut the cucumber, onion and tomatoes as well.
2. Tip: I`ll put it on the plates right away - it`s quick and easy!
3. Then the sheep`s cheese is cut into small pieces and spread over the salad. Drizzle with vinegar, salt and pepper.
4. 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).
5. 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)
6. Finally, the warm chicken strips with the sauce are poured over the salad. Baguette goes very well with it.