1. 1

   Step 1

   Rinse the chicken breast fillets (4 pieces), pat dry, and rub with salt and pepper.

2. 2

   Step 2

   Heat 1 tbsp of olive oil in a pan and fry the fillets over medium heat for 7–10 minutes.

   Timer 10 min
3. 3

   Step 3

   Remove the meat from the pan and keep warm in a preheated oven at 80 °C.

4. 4

   Step 4

   Boil the eggs (4 pieces) in boiling water for 8–10 minutes, rinse with cold water, and let cool.

   Timer 10 min
5. 5

   Step 5

   Clean the romaine lettuce hearts (4 pieces), wash, and halve lengthwise.

6. 6

   Step 6

   Brush a grill pan with the remaining olive oil and grill the lettuce in batches for approx. 5 minutes.

   Timer 5 min
7. 7

   Step 7

   Wash the cucumber (0.5 piece) and cut into thin slices.

8. 8

   Step 8

   Peel the red shallot (1 piece) and cut into fine rings.

9. 9

   Step 9

   Peel the eggs, halve them, and arrange on plates together with the lettuce, cucumber, and shallot.

10. 10

    Step 10

    Whisk together the yogurt (150 g), lemon juice (1 tbsp), white wine vinegar (2 tbsp), honey (1 tsp), mustard (1 tsp), salt, pepper, and 2 tbsp of water.

11. 11

    Step 11

    Wash the herbs (5 g), finely chop, and stir into the dressing.

12. 12

    Step 12

    Cut the chicken fillets into pieces and place two pieces on each plate with the salad.

13. 13

    Step 13

    Shave the Parmesan (30 g) over the salad and drizzle everything with the dressing.

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