Rinse the chicken fillet under running water, then cut it into thin strips. Put the meat in a bowl and drizzle with soy sauce. Refrigerate for 30 minutes.
Heat the frying pan, add vegetable oil. Brown the chicken breasts on both sides until golden brown.
Cut hard cheese into cubes.
Rinse the grape under running water.
Peel the garlic and crush it with a garlic press or grater.
Rinse the lettuce salad under running water, tear it into small chunks.
Make hard-boiled eggs. Fill a pot with water, add eggs. Bring to a boil, cook again for 10 minutes. Then remove from stove. Cover with cold water, peel them and finely cut.
Heat the frying pan without oil, brown the peeled almonds for a few minutes. Grind in a blender or finely cut with a knife.
Put all ingredients in a large bowl. Mix well and sprinkle with Dijon mustard. Season to your taste.
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