Mixed Greens with Grilled Chicken Breast
- For the chicken and salad
- 500 grams Chicken breasts (skinless)
- freshly ground peppers
- 6 tablespoons olive oil
- 1 large Romaine lettuce
- 150 grams lamb's lettuce
- 200 grams Cherry tomatoes
- 150 grams Corn (canned)
For the chicken and salad: Rinse the chicken breasts, pat dry, season with salt and pepper and sear in a hot grill pan with 2 tablespoons olive oil on all sides. Reduce the heat and cook the chicken breasts until done.
Meanwhile, rinse, trim and spin dry the romaine lettuce and mache. Cut the romaine into narrow strips. Rinse and halve the tomatoes. Rinse the corn in a sieve and drain well.
For the vinaigrette: Mix the vinegar, orange juice, mustard, honey and oregano and mix in the remaining oil. Mix all the salad ingredients and arrange on plates. Cut the meat into slices, place on the salad and serve drizzled with the vinaigrette.