It’s the combination of the two sauces; orange marmalade and pesto which makes this salad. The orange marmalade brings a sweet note and the pesto a tangy saltiness, and this together with the crunchy greens and the pan fried chicken, makes a great salad.
Time: 1 hour
7 oz. (200 g) organic naturally raised skinless, boneless chicken breast, cut in strips
½ teaspoon thyme
½ clove of garlic, grated
Salt and pepper
½ onion, cut in thin wedges
3,5 oz. (100 g) mixed salad
1 tomato, cut in wedges
¼ cucumber, sliced
½ bell pepper, cut in strips
1,5 oz. (40 g) pine nuts
1,5 oz. (40 g) Parmesan
In a bowl, mix canola oil with the garlic, thyme, ½ teaspoon of salt and a little pepper. Add the chicken, turn to coat and let stand at room temperature until you are ready to cook it.
In a small skillet, toast the pine nuts over moderate heat, tossing a few times, until golden brown, about 2 minutes. Transfer to a plate and let cool.
Remove the chicken breast strips from the marinade. Heat a large skillet and add the chicken slices and cook over moderately high heat, turning a few times, until lightly browned and cooked through.
Transfer the chicken to a large, shallow serving bowl and let cool slightly.
In a large bowl, combine peppers, tomatoes, cucumber, onion, salad and chicken. Add 1 tablespoon of the orange marmalade and 1 tablespoon of the pesto and toss gently to coat; season with salt and pepper. Transfer the salad to two large plates, scatter a bit more of the sauces, the pine nuts, Parmesan and fresh herbs on top and serve.
© endo(f)pain – 2014