Grilled Chicken Salad

Ingredients (for 4):

• Chicken filet - 400 g
• Egg - 4
• Romaine lettuce - 2 
• Cherry tomato - 16
• Cucumber - 2
• Cheese - 2 slices
• Corn starch - 2 tsp
• Soy sauce - 2 tsp
• Mixed herbs - 2 tsp
• Lemon juice - 2 tsp
• Balsamic vinegar - 2 tsp
• Olive oil - 2 tsp
• Black pepper finely - 1 1/2 tsp

Procedures:

1. Marinated the chicken filet with corn starch, soy sauce, and mixed herbs.

2. Mix the lemon juice, balsamic vinegar, olive oil and black pepper finely together as dressing.

3. Wash the Romaine lettuce thoroughly, soak in water for 20 minutes. 

4. Cut the lettuce into pieces.

5. Wash the cherry tomatoes.

6. Wash the cucumber and cut into slices.

7. Boil the eggs in hot water for 6 minutes. Stirring regularly. 

8. Remove the eggs and put in iced water, then remove the shell and cut in halves.

9. Pan-fry the chicken filet until golden brown on both sides. 

10. Cut the chicken filet into strips.

11. Place the vegetables on the bowl and then add the eggs, chicken filet on top. Sprinkle with the cheese. Mix with the dressings before serving.