Ingredients

1 pack of Eisberg Bolero mix
1 pack of Eisberg Lamb’s Lettuce
25 dkg chicken breast fillet
0,5 teaspoon of salt
2 cloves of garlic
2 sprigs of rosemary
1 chilli (piri-piri)
0,5 teaspoon of pepper
2 tablespoons of olive oil
1 lemon juice from 1 lemon
1 bunch chives (chopped)

Directions

Mix the spices with the lemon juice and olive oil, toss the meat thoroughly and leave to stand for 1-2 hours. Cook the marinated meat in a hot pan until golden brown, then remove, leave to rest for a while and cut into slices. Mix the lemon and olive oil with the fresh herbs and a pinch of salt, then toss well with the salad mix.

Eisberg’s tip

Mix in fresh basil.