Wash the meat and dab dry. Grill on both sides for 7-9 minutes, season with salt and pepper. In the meantime, put eggs in boiling water and cook for about 9 minutes, drain and rinse.
Peel and slice the eggs. Clean and wash the broccoli and put it in boiling salted water. Cook for 8-10 minutes, drain and drain well. Cut pineapple into pieces. Clean, wash and cut the salad into strips and drain well in a sieve.
Clean, wash and cut the tomatoes into large pieces or slices. Leek onions clean, wash and cut into fine rings. Cut cheese into sticks. Roast the bacon in a pan without fat, remove from the pan and add to the beans.
Mix vinegar, mustard, salt, pepper and sugar well. Embezzle oil. Put the chicken fillets and bacon aside, mix the remaining salad ingredients, pour into a bowl and pour 3/4 of the vinaigrette over it.
Let something pull through. In the meantime peel and finely dice the onion. Peel garlic and chop very finely. For the cream, mix the remaining vinaigrette, tomato paste, ketchup, basil and sour cream.
Season to taste with salt, pepper and sugar. Cut the chicken filets open. Arrange salad in 4 large, deep plates. Add a dollop of cream, a sliced chicken filet and bacon. Sprinkle with pepper and garnish with basil.