Salad with Honey-Glazed Chicken Strips

Ingredients

• 360 g chicken breast fillet (2 chicken breast fillets)
• Salt
• Cayenne pepper
• 2 tbsp neutral vegetable oil
• 1 tbsp honey
• 1 head iceberg lettuce
• 1 head radicchio (small)
• 1 small cucumber
• 4 firm tomatoes
• 1 red or yellow bell pepper
• 1 can corn kernels (285 g drained weight)
• 4 tbsp red wine vinegar
• Salt
• Pepper
• 1 tsp medium-hot mustard
• 1 tsp Honey
• 6 tbsp sunflower oil

Instructions

1. 1.

   Wash the chicken breast fillets under cold water and pat dry, season with salt and cayenne pepper. Heat the oil in a pan and cook the meat over medium heat for 4–5 minutes on each side. Halfway through drizzle honey over it and flip several times so the fillets develop a nice golden-brown color without burning. Remove from the pan and let cool slightly.

2. 2.

   Clean, wash, and tear the iceberg lettuce and radicchio into bite-sized pieces; dry thoroughly. Peel cucumber if desired and slice. Cut tomatoes into wedges. Clean bell pepper, wash, and cut into strips. Drain corn in a sieve and let drain.

3. 3.

   For the dressing whisk vinegar with ½ tsp salt and freshly ground pepper, mustard, and honey, then fold in oil. Add salad, cucumber, tomatoes, pepper, and corn; mix well.

4. 4.

   Slice chicken fillets crosswise. Distribute salad onto four plates and arrange chicken on top. Serve immediately.