Something healthy between all of the wonderful cake recipes from the past. It’s simple, easy and a great combination for a nutritious dinner (or lunch) salad.
Ingredients for 2
100g lambs lettuce
200g chicken
1 small shallot onion
1 avocado
100g pomegranate seeds (I bought the ready prepared ones, but you can also prepare yourself)

For the marinade:
1 teaspoon L’Ancienne mustard
1 teaspoon honey mustard (Dijon au Miel)
1 teaspoon honey
Salt & pepper

For the salad dressing:
1 teaspoon L’Ancienne mustard
1 teaspoon honey mustard (Dijon au Miel)
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
Salt & pepper

Just add more of the ratio if you need additional dressing.

In a bowl, combine the marinade, by mixing the according ingredients above together. Cut the chicken into similar sized pieces and cover in the marinade.

Cut the shallot into small squares.

Heat a pan with a teaspoon full of sunflower oil and fry the onions until they glaze. Then add the chicken bits and fry for approx. 5 minutes, until they are nicely browned.

Meanwhile prepare the dressing by whisking all ingredients mentioned above together.

Wash the salad and place it into a large bowl, add the dressing and mix.

Divide the salad into two bowls, place the warm chicken on top. Cut the avocado in half, remove the pit and use a melon scooper to prepare nice little avocado balls and place on top as well. Sprinkle the pomegranate seeds over the salad last. Serve directly.