Chicken & Mushroom Salad

250 gr various salad leaves, 2 boiled eggs, 1 teaspoon mustard, 2 teaspoons vinegar, 4 tablespoons yoghurt, salt, pepper, 400g chicken breast, 1 tablespoon olive oil, 100 gr champignon mushrooms, 1 tablespoon red vinegar, 1 tablespoon brandy, 1 bundle green onions

Wash the salad and break it into pieces. Cut the eggs in half, mix the eggyolks with mustard, 1 tablespoon of vinegar and yoghurt, then season with salt and pepper. Cut the eggwhites in small cubes. Wash the meat and cut it in stripes, fry it in oil for 2 minutes, then add the champignons cut in thick slices and the green onions. Saute them for another 3 minutes. In the remaining oil add the vinegar and the brandy, then boil for 1 minute. Mix the salad leaves with the chicken and mushrooms, add the brandy dressing, the eggwhites and the yoghurt dressing. Serve while is hot.