Chicken breast cut into small pieces and marinate for 15-20 minutes with soya sauce and 2 tbsp of lemon juice. Lettuce to wash, to break hands and put onto a large plate.

Chicken breast sauté over high heat with 1 clove garlic, chopped petals, until Golden brown for 5 minutes. Spread on lettuce leaves.

Cheese to grate on top of the chicken. Leave a small piece of cheese for the sauce.

The egg is room temperature, gently pierce with a needle blunt end and placed for 1 minute in boiling water. Immediately after immersion in water the fire to turn off. Egg after removing from the water to cool, smash into a bowl, add mustard, 1 tbsp lemon juice, put through a press a half of garlic clove. Lightly beat.

Add a little finely grated cheese.

Stir the sauce and pour it over salad. The slice of bread cut off the crust, cut into cubes and dry on a dry pan. Add the olive oil and fry with the addition of half a clove of garlic, chopped petals, until Golden brown. To put on top of salad. Garnish with tomatoes and serve.