Ingredients

• 1/4 head of iceberg lettuce
• a dozen or so basil leaves
• 1 ripe avocado
• 2 teaspoons lemon juice
• 1/3 hothouse cucumber
• 1 small pickled cucumber
• 1/4 cup walnuts
• bread for croutons
• 1 tablespoon chopped dill

Chicken

• 1 small chicken breast
• 1 tablespoon oil
• 1/2 teaspoon mustard
• 1/2 teaspoon honey
• 1 teaspoon olive oil

Sauce

• 100 g Gorgonzola cheese*
• 2 tablespoons water
• freshly ground pepper
• 1 tablespoon chopped dill

Preparation

1. Rinse the iceberg lettuce, dry and break into smaller pieces, place in salad bowls, season with salt and freshly ground pepper. Add torn basil leaves and mix.
2. Chicken: clean the fillet, rinse and dry. Season with salt and coat with olive oil. Grill for 5 minutes on one side, flip and grill for another 5 minutes. Meanwhile, mix the mustard, honey and olive oil. Coat the top of the fillet with half of the resulting mixture and grill for another 1.5 minutes, flip to the other side, coat and grill for another 1.5 minutes. Set the chicken on a plate and cut only after waiting a few minutes.
3. Avocado: rinse, peel and cut into cubes. Drizzle with lemon juice. Hothouse cucumber: peel but leave about 0.5 cm strips of skin. Season avocado and cucumber with salt and pepper. Pickled cucumber: cut into cubes or slices. Walnuts: toast in a dry pan. Bread: cut into cubes and also toast in a pan.
4. Sauce: place the cheese cut into cubes in a small pot and pour water. Stirring, heat over low heat until the cheese melts. Remove from heat, season with freshly ground pepper and mix with dill.
5. Add the sliced chicken, avocado, cucumbers, croutons and walnuts to the salad bowls with lettuce. Drizzle with sauce and sprinkle with dill.