Salad with Blackberries and Pan‑fried Chicken

Ingredients

• 350 g Chicken breast fillet
• 3 tbsp dark soy sauce
• 1 tsp Honey
• Salt
• Pepper (freshly ground)
• 300 g mixed salad (e.g., frisée, radicchio, lollo rosso, romaine lettuce)
• 30 g walnut kernels
• 4 tbsp dried cranberries
• 300 g blackberries
• 5 g Ginger
• 4 tbsp nut oil
• 2 tbsp raspberry vinegar
• 2 tbsp balsamic vinegar
• 1 tsp maple syrup
• Salt
• Pepper (freshly ground)
• 2 tbsp sesame oil

Instructions

1. 1.

   Wash the meat, pat dry and cut into strips. Mix soy sauce with honey, season with salt and pepper, then combine with the meat. Cover and marinate for about 1 hour.

2. 2.

   Wash the salad, spin dry and tear or chop into pieces. Roughly chop the nuts and mix with cranberries. Rinse the berries briefly if needed and pat dry; halve larger ones if desired. In a bowl, mash 100 g of berries with a fork, add grated ginger, then stir in oil, raspberry vinegar, balsamic, maple syrup, salt and pepper to make the dressing.

3. 3.

   Remove the meat from the marination and fry it in a hot pan with oil for about 5 minutes, turning occasionally.

4. 4.

   Arrange the salad on a plate, sprinkle the nut mixture over it, top with chicken strips, and drizzle with the dressing before serving.