Lamb’s lettuce and chicken salad

Lamb’s lettuce and chicken salad

Based on 7 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
150 g
lamb's lettuce
2
chicken breasts (skin-on)
100 g
walnuts
50 ml
cranberry juice
80 ml
white wine vinegar
80 ml
walnut oil
50 g
dried cranberries
100 g
tête de moine (cheese)
2 sprigs
rosemary
sugar
salt
pepper
vegetable oil (for frying)
MetricImperial

Utensils

2 frying pans, bowl, knife, cutting board, spatula

How-To Videos

how-to-chop-nuts

How to chop nuts

how-to-prepare-lambs-lettuce

How to prepare lamb’s lettuce

how-to-toast-nuts

How to toast nuts

Nutrition per serving

Cal1067
Protein45 g
Fat86 g
Carb34 g
  • Step 1/3

    Toast walnuts in a small frying pan, then roughly chop. In a small bowl, mix together cranberry juice, white wine vinegar, walnut oil, dried cranberries, sugar, salt, and pepper. Use a knife to make long shavings of the tête de moine cheese, then set aside.
    • 100 g walnuts
    • 50 ml cranberry juice
    • 80 ml white wine vinegar
    • 80 ml walnut oil
    • 50 g dried cranberries
    • 100 g tête de moine (cheese)
    • sugar
    • salt
    • pepper
    • frying pan
    • bowl
    • knife
    • cutting board

    Toast walnuts in a small frying pan, then roughly chop. In a small bowl, mix together cranberry juice, white wine vinegar, walnut oil, dried cranberries, sugar, salt, and pepper. Use a knife to make long shavings of the tête de moine cheese, then set aside.

  • Step 2/3

    Pluck rosemary leaves from the stem and tuck them under the skin of the chicken breast. Season with salt and pepper. Heat some oil in a frying pan, then add the chicken, skin-side down. Let brown before flipping.
    • 2 sprigs rosemary
    • 2 chicken breasts (skin-on)
    • spatula
    • frying pan

    Pluck rosemary leaves from the stem and tuck them under the skin of the chicken breast. Season with salt and pepper. Heat some oil in a frying pan, then add the chicken, skin-side down. Let brown before flipping.

  • Step 3/3

    Transfer lamb’s lettuce and chicken to a plate. Drizzle salad with the dressing and sprinkle cheese and walnuts all over. Enjoy!
    • 150 g lamb's lettuce

    Transfer lamb’s lettuce and chicken to a plate. Drizzle salad with the dressing and sprinkle cheese and walnuts all over. Enjoy!

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