Rinse the chicken breast, pat dry and season with salt and pepper.

Rinse the lettuce leaves and sprouts and pat dry with a paper towel.

Rinse the tomatoes and radishes, halve the tomatoes and cut the radishes into fine slices.

Put honey, mustard, salt and pepper in a bowl and stir.

Add 3 tablespoons of olive oil and whisk with a whisk.

Stircarefully in the balsamic vinegar.

Rinse the lemon under hot water and dry it, then rub off a few zest and stir into the dressing.

Heat the remaining olive oil in a pan and fry the chicken breast over medium heat until golden brown.

Take the meat out of the pan and cut into thin slices.

Put the lettuce and vegetables in two bowls and mix with the dressing.

Add the warm chicken breast and serve.