Read more:
Ingredients
300 gram chicken breast
1 medium carrot grated or cut into thin strips
1 large green apple
handful romaine lettuce leaves, iceberg, mitsuna and arugula
5 nut halves
A pinch of salt
For the chicken marinade:
teaspoon of olive oil
1/4 teaspoon white balsamic vinegar
or other vinegar
tablespoon of parsley leaves
teaspoon of basil or cilantro
teaspoon of raisins
Cort of ground black pepper
Preparation:
1. Prepare the marinade for the chicken - soak the raisins in hot water for 10 minutes and drain. Grind everything together, preferably with a small food processor.
2. Prepare the honey and lemon sauce - combine honey with lemon in a food processor or powerful blender, and store in a jar. Only a little of the sauce is used per dish.
3. Slice the chicken breast diagonally. Prepare the marinade and brush the chicken (or mix with your hands) and massage the marinade into it.
4. Heat a grill pan, fry the nuts in the dry pan, set it aside. Sear the chicken breast in a pan on a medium-high flame.
5. Tear the large leaves of the lettuce. Thinly slice the apples, sprinkle a little salt on the greens and add the chicken. Pour a teaspoon or two of honey and lemon sauce, mix in the carrots and apples, chop the nuts and sprinkle on top. Serve right away.