Lettuce with raspberries and chicken filet

Name: Lettuce with raspberries and chicken filet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Chicken filet; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (approx. 300 g) Lettuce; 1 Shallot; 1/2 potty Lemon balm; 3 TABLESPOONS Raspberry vinegar; 2 TABLESPOONS Lemon juice; 1 untreated lemon; 300 g Raspberries

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Chicken filet
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (approx. 300 g) Lettuce
1 Shallot
1/2 potty Lemon balm
3 TABLESPOONS Raspberry vinegar
2 TABLESPOONS Lemon juice
1 untreated lemon
300 g Raspberries

Directions

1
Wash the chicken fillets and pat them dry. Heat 2 tablespoons of oil in a frying pan and fry the fillets for 9-10 minutes while turning. Season with salt and pepper and allow to cool slightly. Clean, wash and drain the salad. Peel and finely dice the shallot. Wash lemon balm, dab dry and, except for a few leaves for garnishing, cut into fine strips. Mix raspberry vinegar, lemon juice, shallots, lemon balm and some salt and pepper.
2
Beat the remaining oil into the mixture. Wash the lemon thoroughly, dab dry and cut into thin slices. Sort the raspberries. Cut the chicken filets into slices. Line 4 plates with salad leaves. Arrange chicken slices and raspberries on top and drizzle with vinaigrette. Serve garnished with lemon slices and lemon balm