Chicken breast salad with ginger dressing

Ingredients

• 300 g chicken breast fillet (skinless)
• salt, freshly ground pepper
• 3 tbsp oil
• 1 Garlic clove
• 1 hazelnut-sized piece of ginger
• 2 tbsp rice wine
• 2 tbsp white wine vinegar
• 2 tsp soy sauce
• 5 tsp sambal oelek
• 1-2 tsp maple syrup
• 4 tomatoes
• 1 Avocado
• juice of half a lime
• salt, freshly ground pepper
• 2 chicory heads
• 100 g soybean sprouts

Instructions

1. 1.

   Season the chicken breast with salt and pepper. Heat 1 tbsp oil. Sear the chicken breast until lightly golden. Add a splash of water and cook for about 12 minutes. Wrap in foil and rest for 5-10 minutes.

2. 2.

   Peel the garlic. Peel and finely dice the ginger. Whisk rice wine, vinegar, soy sauce, sambal, maple syrup, salt, and pepper together. Squeeze in the garlic. Add the ginger and stir in the remaining oil. Slice the chicken breast and pour the dressing over it. Cover and refrigerate for 30 minutes.

3. 3.

   Score the tomatoes crosswise, blanch with boiling water for 1 minute, then shock in cold water, peel, and quarter them. Remove seeds and dice the flesh. Halve the avocado, remove the pit, peel, and dice. Mix tomatoes and avocado with lime juice and season with salt and pepper.

4. 4.

   Clean the chicory, halve it, cut out the tough core, and loosen the leaves. Rinse soybean sprouts and drain. Plate the sliced chicken breast with dressing, chicory, sprouts, and the avocado-tomato mixture on bowls.