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Ingredients (4 servings)
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600 g Hendl-Innenfilet
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1 Stk. Eissalat
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250 g Creme-Champignons
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150 g Bergkäse
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1 Stk. Zitrone
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Olivenöl, Salz, Pfeffer
Preparation
- Wash the iceberg lettuce, spin dry and cut into bite-sized pieces. Cut the mountain cheese into small cubes.
- Clean and quarter the mushrooms. Pat the chicken inner fillets dry, cut into strips and season with salt and pepper.
- Heat some olive oil in a large pan and fry the chicken strips together with the mushrooms for about 8 to 10 minutes until the meat is cooked through.
- Squeeze the juice from the lemon and mix with olive oil, salt and pepper to make a quick dressing.
- Toss the lettuce with the cheese cubes and dressing, arrange on plates and top with the warm chicken strips and mushrooms.
