Gourmet Salad Recipes and Vegetables

1 Tbsp freshly chopped basil
1 large clove garlic
50 g (1-1/2 oz) mayonnaise
1 dl (1/2 Cup) sour cream
Good pinch Cayenne pepper
Salt and black pepper
1 small iceberg lettuce
1 bunch watercress
2 Tbsp olive oil
Freshly grated parmesan cheese

Make sauce first and set aside to develop the flavors before you pour it over everything. Chop basil and finely mince the garlic.  Fold in the mayonnaise and sour cream; season with cayenne pepper, salt and black pepper. Season the chicken breasts with salt and pepper.  In a skillet, add the olive oil and cook the chicken breasts until tender - about 10-15 minutes.  Set aside to cool. Shred the lettuce and place in a large bowl or four individual bowls.   Slice the chicken julienne and place the chicken in either the large bowl or individual bowls on the lettuce together with the watercress and grated parmesan. Spoon the sauce over everything as shown.      Serve with Italian or French bread.