Summer salad with peach, grilled chicken fillet and raspberries
2 servings
25 minutes
Summer salad with peach, grilled chicken fillet, and raspberry is a true gastronomic masterpiece that combines tenderness, freshness, and a hint of spiciness. This salad embodies the art of flavor balance: the sweetness of ripe nectarines and juicy raspberries, the richness of arugula and iceberg lettuce, the tenderness of chicken fillet with an appetizing golden crust, the subtlety of creamy Roquefort cheese, and the light crunchiness of cucumbers. Black sesame adds a special nutty note to the dish while balsamic sauce completes the flavor harmony. Originating from gourmet cuisine, this salad is perfect for a light summer lunch or dinner. It refreshes, invigorates and fills with bright impressions while leaving a pleasant aftertaste and a desire to try it again.
1
Wash the chicken fillet and remove all membranes.
2
Heat 2 tablespoons of olive oil in a grill pan and fry the fillet until golden brown (about 2 minutes on each side), do not overcook the meat! It is very important that it remains tender and juicy inside.
- Olive oil: 4 tablespoons
- Chicken breast fillet: 150 g
3
Place the fillet on a paper towel, blot excess oil, and let it 'rest'.
4
Take a small dry pan, heat it up, and roast black sesame seeds for about a minute (wait for the first 'pops' of the seeds from the pan :) then transfer the seeds to a plate and let them cool.
- Black sesame seeds: 1 tablespoon
5
Slice the nectarines and cucumber into thin rings.
- Nectarines: 2 pieces
- Cucumbers: 1 piece
6
Tear the iceberg by hand into small pieces and mix with arugula.
- Iceberg lettuce: 50 g
- Rocket (arugula): 50 g
7
Place nectarines and cucumbers on arugula, MIX GENTLY!
8
Season the chicken fillet with salt and pepper, and slice it thinly. Add to the salad.
- Salt: to taste
- Ground black pepper: to taste
- Chicken breast fillet: 150 g
9
Crumble the Roquefort carefully with your fingers.
- Roquefort cheese: 20 g
10
Carefully place the raspberries on top.
- Raspberry: 50 g
11
Sprinkle with olive oil.
- Olive oil: 4 tablespoons
12
Add balsamic sauce to taste.
- Balsamic glaze: to taste
