Pickled lettuce with herbs and chicken in citrus vinaigrette

Chicken stock and chicken fillet strip

1. Heat the vegetable stock until it is boiling but not bubbling.
2. Add the cold rinsed chicken fillets to the vegetable stock and cook over a low heat for approx. 15 minutes.
3. Skim off any cloudy bits and foam from the chicken stock.
4. Remove the cooked chicken fillets from the stock and pat dry.
5. Heat a little oil in a frying pan.
6. Fry the chicken fillets, dabbed dry, in the hot oil for approx. 1-2 minutes on both sides until golden brown.
7. Cut the fried chicken fillets into strips.

Salad dressing with chicken stock

1. Mix the mustard, orange juice, white wine vinegar, honey and olive oil and whisk with approx. 2 tbsp of the chicken stock to make a homogeneous dressing.
2. Season the dressing to taste with salt and pepper.

Pickled lettuce with herbs and chicken in citrus vinaigrett

1. Cut the woody parts off the herb stems.
2. Pluck the herb leaves from the stems.
3. Finely chop the soft parts of the herb stems.
4. Mix the herb leaves and chopped stalks with the cleaned lettuce.
5. Drizzle the dressing over the herb salad.
6. Top the dressed salad with strips of fried chicken fillet.
7.