Prep. time: 10 minutes
Cooking time: None

1. Cut the chicken breast into thin strips. 
2. Wash, pick over and dry the lamb's lettuce. Cut the carrot into thin matchsticks and the confit tomatoes into small dice. Slice the mushrooms thinly. 
3. In a salad bowl, combine the lamb's lettuce and the vegetables as well as all the other ingredients. 

Vinaigrette

1. Combine the finely diced dried tomato with the vinegar. Season with salt and pepper and add the olive oil and chopped chives. 
2. Just before serving, pour the vinaigrette over the salad and toss gently.   

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Collaboration: Canetti Conseil. Photo: Julie Mechali. Styling: Isabelle Guerre