1 iceberg lettuce
300 g chicken breast
salt, pepper
2 tbsp. oil
Dressing
100 ml yoghurt
100 ml cream
2 limes
1 tbsp. orange juice
salt, pepper
Wash and dry lettuce.
Mix well yogurt and cream. Squeeze lime. Stir in the cream-yogurt
mixture lime and orange juice and season with salt and pepper.
Season chicken breasts with salt and pepper and fry all around until
golden brown.
Mix salad dressing with the lettuce and season to taste. Cut chicken
breast into thin slices and serve with the salad.