Chicken Salad Special

For the chicken salad special, arrange the lettuce on a plate. Place sliced radishes on top, tomato cut into wedges and thin slices of honeydew melon.

Sauté sliced mushrooms with red/yellow peppers and lemon thyme, rosemary, salt and pepper and set aside.

Chop 1 cm piece of ginger very finely and sauté with chicken breast. Add 1 sprig of lemon thyme and some pineapple sage and fresh coriander, as well as some pomegranate seeds and deglaze with balsamic vinegar.

Add a little water and let chicken simmer until done. Season to taste with salt, pepper and chili flakes.

The dressing consists of: 2 tsp. hot mustard without sugar, 3 tbsp. balsamic vinegar, 1/4 tsp. tomato paste, 1-2 tbsp. water, a splash of soy sauce and lime juice. For thickening, 1 tsp. green spelt flour.

Dressing: Arrange the bell bell pepper and mushrooms on top of the other vegetables, then top with the chicken in strips.

In the still warm pan, let 2 ribs of feta light warm up a bit and then spread on the salad still.

Add dressing and – very important for that certain kick – chop some pineapple mint and sprinkle it over the chicken salad.

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