Wash sorrel, dandelion, leaf lettuce and arugula and divide into bite-sized pieces.
Wash the carrots and cut long strips with a peeler, cut them again lengthwise into narrow strips. Cut the spring onions into thin rings.
Mix everything together in a large bowl.
For the dressing, mix vinegar with salt, mustard, pepper and sugar, then add the oil.
Wash the chervil and chives, pluck the chervil from the stems and cut the chives into rolls.
Cut the chicken breasts once diagonally, then cut into strips about 1 cm wide. Dry the meat with kitchen paper.
Mix some flour with salt and pepper, turn the meat strips in it, shake off excess flour and immediately fry the strips in very hot oil.
Pour the dressing over the lettuce and mix well, spread the lettuce evenly on plates. Top with the still-warm chicken strips and serve sprinkled with chives and chervil.
Preparation Tip:
If you like to cook with fresh herbs, it's best to get kitchen herbs in pots - that way you'll have some on hand!
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