Chicken carpaccio salad

Chop the anise, grate the floor with a teaspoon of ginger and stir them with salt. Rinse the fillet, dry, grate with anise-ginger mixture and let stand. Peel apples, peppers, celery and pineapple, finely chop and mix. Fry the fillet in vegetable oil for 3 minutes on each side, salt, pepper. Cool the ready-made fillet and cut obliquely into thin slices. For the sauce, mix the lemon juice with salt, pepper, ginger and cream, pour over the salad and stir. Rinse the lettuce leaves, dry and place on a plate. Place the cooked salad on the leaves, fan slices of fillet on the side and side with mugs of peeled kiwi and lettuce leaves.