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Chicken and peach salad

Chicken and peach salad, Prescriptions, Any category, Any kitchen, European cuisine, Salads, Salads with chicken

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.

Spanish tortilla with potatoes and onions

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.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .