Brush chicken breast fillets with honey and roast in hot oil at moderate temperature on both sides for 5 to 7 min. each. Take out and cool a little bit.
Mix juice of one lemon with syrup, salt and pepper. Cut chicken into slices and marinate in the sauce.
Chop onion, dill and parsley. Press garlic through a press. Stir oil, herbs, vinegar, diced onion and garlic into a vinaigrette and season with salt, pepper and sugar.
Rinse and clean oak leaf lettuce and lollo rosso and cut into strips. Drain the chanterelles. Cut cheese into slices. Divide salad ingredients evenly on plates and drizzle with dressing. Arrange chicken fillet and cheese on top. Serve sprinkled with sesame seeds.
[The ingredient list says apple syrup, but the original preparation text says maple syrup. It is not apparent which ingredient is correct. Sb] : Duration of preparation: about 50 min.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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