Chicken filet on romaine salad with blue vinaigrette

Name: Chicken filet on romaine salad with blue vinaigrette
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 medium head romaine lettuce (about 600 g); 4 Chicken fillets (approx. 120 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 3 TABLESPOONS Vinegar (e.g. sherry vinegar); 1 TEASPOON Sugar; 100 g Blue cheese (e.g. Gorgonzola); 1/2 pitted orange-fleshed melon (e.g. Charentais, approx. 600 g); 40 g Walnut kernels

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 medium head romaine lettuce (about 600 g)
4 Chicken fillets (approx. 120 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
3 TABLESPOONS Vinegar (e.g. sherry vinegar)
1 TEASPOON Sugar
100 g Blue cheese (e.g. Gorgonzola)
1/2 pitted orange-fleshed melon (e.g. Charentais, approx. 600 g)
40 g Walnut kernels

Directions

1
Clean and wash the salad, pluck into bite-sized pieces and drain. Wash chicken fillets, dab dry, season with salt and pepper. Heat 1 tablespoon of oil in a frying pan and fry the chicken fillets for 6-8 minutes, turning them over. In the meantime season the vinegar with salt, pepper and sugar. Fold in the remaining oil. Coarsely crumble the blue cheese and add to the vinaigrette.
2
Cut out medium-sized balls from the melon with a ball cutter. Mix salad with melon balls and vinaigrette. Arrange on a plate. Cut the chicken fillets into slices about 1 cm thick and arrange on the salad. Coarsely chop the walnuts and sprinkle them on the salad