2 Chicken Breast Fillets
Large handful of Spinach Leaves
Large handful of Baby Salad Leaves
100gr. Feta Cheese
10 Fresh Strawberries, halved
100gr. Pecan Nuts, roasted & chopped
½ Cucumber, chopped
2 Tbsp. Mixed Seeds
2 Oranges, segmented
1 Avocado, sliced
1 Garlic, crushed
Sugar to taste
Lightly season the chicken breasts while you heat up a medium sized frying pan. Once hot add some oil to the pan, followed by the chicken breasts. Cook for a few minutes each side depending on the thickness. Remove from the pan and allow to drain on kitchen paper.
While the chicken breasts cool down you can make the dressing. Add the balsamic vinegar, crushed garlic and pepper to a small mixing bowl and slowly add the olive oil while whisking until the dressing starts to emulsify and come together. Adjust the seasoning with some of the sugar.
To assemble the salad arrange the salad and spinach leaves on a salad platter, add the cucumber, orange segments, nuts, seeds and strawberries to the salad.
Slice the cooled chicken into thick slices (or as you wish) and add to the salad, followed by the feta cheese. Dress the salad just before serving.
Are those flowers eaten?
Hi Beatrice, yes, they’re edible flowers.