Ingredients

• 300 g chicken breast fillet (raw) or 200 g roasted, cooked or smoked (cured meat)
• 15 cm piece of baguette
• 2 tomatoes (e.g. beefsteak)
• 1 head romaine lettuce
• 1/2 cup parmesan shards

Dressing

• 4 tablespoons mayonnaise
• 1 clove garlic
• 1 teaspoon mustard
• 1 tablespoon wine or apple vinegar
• 1 teaspoon Worcestershire sauce

Preparation

1. If you have raw chicken breast, cut it into 4 pieces, season with salt and pepper and brush with olive oil. Heat a pan (e.g. grill or regular), place fillets and fry for about 4 minutes on each side, occasionally drizzling with additional olive oil. Set aside on a plate.
2. If you already have cooked chicken, simply cut it into cubes.
3. Cut baguette into cubes and place in a pan, fry for about 5 minutes, stirring occasionally, until you get crispy croutons (can use the pan from the chicken).
4. Blanch tomatoes, peel and cut into semi-slices.
5. Rinse romaine lettuce, dry and cut, arrange in shallow salad bowls. On top place tomato slices. Season everything with salt and pepper.
6. Prepare dressing: press garlic through a garlic press and mix with mayonnaise, mustard, wine vinegar and Worcestershire sauce. Season with salt and freshly ground black pepper. Drizzle salad using half of the dressing.
7. Add sliced chicken and croutons, pour remaining dressing over, sprinkle with parmesan shards.