400 g Halves of chicken breasts(without skin and bones)
1 tbsp Grated hard cheese
2 tsp Mustard
2 tsp Vegetable oil
1 tsp Vinegar
Clove of garlic
½ cup Lean chicken stock
6 cups Chopped lettuce
16 Cherry tomatoes(cut in half)
Salt taste
Peppertaste
1
Preheat the grill, oven or pan. Salt and pepper chicken breasts on both sides. Sauté them for 5 Minutes on each side until cooked.
2
Separately, mash cheese, mustard, butter, vinegar, garlic and 1/4 cup broth.
3
Add the remaining broth (you can add 1/2 teaspoon of anchovy paste if desired) and mix well.
4
Season the lettuce with the prepared sauce and mix.
5
Arrange the salad in plates. Cut the chicken breasts across into thin strips and lay them with the tomatoes on top of the salad.
Ingredients
400 g Halves of chicken breasts(without skin and bones)
1 tbsp Grated hard cheese
2 tsp Mustard
2 tsp Vegetable oil
1 tsp Vinegar
Clove of garlic
½ cup Lean chicken stock
6 cups Chopped lettuce
16 Cherry tomatoes(cut in half)
Salt taste
Peppertaste