Ingredients portion 2
Salad leaf mix 80 g
Chicken fillet 120 g
Canned peaches 80 g
Cherry tomatoes 8 pieces
Pine nuts 10g
Basil 20 g
Honey 10 g
Dijon mustard 10 g
Soy sauce 10 ml
Olive oil 10 ml
Oyster sauce 1 teaspoon
Orange pepper 10 g
Cooking instructions 20 minutes
1 Slice the chicken fillet into slices.
2 Take a container in which you can prepare the marinade for the chicken. Pour the orange pepper into it. Add the mustard, honey, oyster sauce and soya sauce. Mix the mixture well.
3 Marinate the chicken in the mixture for 7 minutes. While the chicken is marinating, you will have time to carry out the following steps.
4 Wash and dry the lettuce and basil leaves. Rake the lettuce with your hands and finely chop the basil leaves. Leave a few leaves to decorate the salad.
5 Dice the peaches and put them in a bowl with the salad leaves.
6 Mix the basil with the olive oil and dress the salad with it.
7 Cut the cherry tomatoes into 2 or 4 pieces.
8 Heat the olive oil in a pan and fry the chicken fillets in it over a high heat for 4 minutes, stirring and turning occasionally. Be aware that the marinade may stick, but that’s okay. Depending on the size of the pieces, the chicken may need different time to cook completely. Make sure your chicken is cooked completely and not left raw in the middle.
9 Place the cooked chicken fillets on a paper towel to remove any excess fat.
10 Place the lettuce leaves with the peaches on a plate in a pile, top with the tomatoes and chicken slices.
11 Sprinkle the pine nuts over the salad, garnish with the basil leaves and serve.