Drone Flight Salad

Ingredients

• 600 g chicken breast
• 1 cucumber
• 2 red pointed peppers
• 4 eggs
• 100 g lamb's lettuce
• 1 red onion
• 2 tbsp capers
• 4 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 red chili pepper
• salt and pepper

Method

1. Boil the eggs for 8 minutes until hard, cool and peel.
2. Slice the chicken breast into long thin strips, season with salt and pepper.
3. Grill the chicken strips on high heat until cooked and lightly browned.
4. Slice the cucumber into long thin strips (using a cheese slicer or mandoline).
5. Slice the pointed peppers into thin rings.
6. Slice the red onion into thin half rings.
7. Mix olive oil, white wine vinegar, mustard, honey, finely chopped chili pepper, salt and pepper into a dressing.
8. Mix lamb's lettuce, pepper, onion and capers with the dressing.
9. Place the salad in the center of a large plate.
10. On top, arrange the chicken and cucumber strips in a drone silhouette: a long cross with four protruding 'arms'.
11. Halve the eggs and place one half on each 'arm' as a rotor.
12. Serve immediately.

Serving notes

• Sprinkle extra chili pepper for more tension.
• Serve on a large white plate so the drone silhouette is clearly visible.