Spring salad with roasted chicken breast

Ingredients

Directions

1. 1

   Wash the chicken meat and pat dry. Heat 2 tablespoons of oil in a pan. Fry the meat for 3-4 minutes on each side, sprinkle with salt and pepper, remove from the pan and allow to cool slightly. Clean and wash the salad, drain well and cut into bite-sized pieces. Clean and wash the radishes and cherry tomatoes. Slice the radishes and quarter the tomatoes. Cut the cress from the bed and drain. Mix vinegar with a little salt, pepper and mustard well, add the remaining oil and fold in the cress. Season vinaigrette with salt and pepper. Cut the chicken filet into slices. Arrange the prepared ingredients on a plate. Drizzle with the cress vinaigrette and serve. Serve with garlic baguette

2. 2

   Plate: Wedgwood

3. 3

   Glass: Kosta Boda