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Ingredients
Roasted Chicken Breast with Salad
- Ingredients
- 2 Tbsps Mustard (medium hot)
- 2 tsps soy sauce
- 50 milliliters Grapefruit juice
- 50 milliliters Orange juice
- 2 tsps honey
- 300 grams Chicken breasts (2 small fillets)
- 2 tsps vegetable oil
- 2 Tbsps cream cheese (low fat)
- 1 Lettuce
- 250 grams Cherry tomatoes
- 2 sprigs Basil
- For the dressing
- 2 tsps Nut oil
- 2 tsps White balsamic vinegar
- 6 tsps Vegetable broth
- salt
- peppers
Mix the mustard, soy sauce, juices and honey. Add the chicken and marinate in the refrigerator.
Rinse the lettuce, remove the stalk and pluck the leaves into bite-size pieces. Rinse the tomatoes, pat dry and cut in half. Rinse the basil, shake dry and pluck the leaves from the stalks. Chop 3-4 leaves and put aside. Mix the rest gently into the other salad ingredients. Cook the chicken in oil on each side for about 4 minutes, wrap in foil and keep warm in an oven preheated to 80°C (approximately 175°F). Deglaze the cooking oil with the remaining marinade, let simmer and stir in the cream cheese.
For the dressing, mix all dressing ingredients together with basil and toss in the salad. Distribute the dressed salad in 2 bowls, cut the chicken diagonally into slices, arrange on the salad and serve with sauce.