Fruit and Chicken Salad

Ingredients

• 4 small chicken breast fillets
• 1 Tbsp clarified butter
• 1 head frisée lettuce
• 0.25 fresh coconut (peeled)
• 200 g Cherry tomatoes
• 1 small can pineapple
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• coarsely ground pepper
• Salt

Instructions

1. 1.

   Season the chicken with salt and pepper. In a oven‑proof skillet, brown one side in hot clarified butter until light brown, then flip and finish cooking in a preheated oven at 180°C for about 10 minutes.

2. 2.

   Tear the frisée into pieces, rinse, and pat dry. Use a vegetable peeler to cut the coconut into thin strips. Drain the pineapple juice, reserving 3 tbsp of juice. Cut the pineapple slices into bite‑sized chunks. Wash the cherry tomatoes, remove stems, and halve them.

3. 3.

   Mix vinegar, reserved pineapple juice, and olive oil; season with salt. Combine frisée, pineapple pieces, and cherry tomatoes in a bowl, stir in the dressing, and garnish with coconut strips and coarsely ground pepper. Slice the cooked chicken diagonally into pieces and arrange on plates with the salad.