Colorful Salad with Grilled Chicken Breast

Ingredients

• 600 g Chicken breast fillet
• Pepper
• curry
• 0.5 tsp clarified butter
• 1 small head lettuce
• 2 cooked beetroot
• 1 Avocado
• 2 Granny Smith apples
• 0.5 bunch Parsley
• 5 tbsp Rapeseed Oil
• 2 tsp curry
• 1 acacia honey
• 2 tbsp balsamic vinegar

Instructions

1. 1.

   Season the chicken breast with pepper and curry, sear quickly in a little clarified butter over high heat, then finish cooking on low heat.

2. 2.

   Wash the lettuce, dry it, tear into pieces. Slice the beetroot, peel and cube the avocado, core and slice the apples. Combine all in a bowl.

3. 3.

   Wash the parsley, shake dry, and pluck the leaves.

4. 4.

   Whisk together oil, curry, honey, and vinegar for the vinaigrette. Slice the cooked chicken thinly, add to the salad, toss. Drizzle vinaigrette over the salad, sprinkle with parsley, serve.