Perfection in a glass! Layered salad with free-range chicken breast fillets
Fry the fillets in the pan over a medium heat for 5-7 minutes until cooked through and golden brown. Remove from the heat, leave to cool slightly and cut into cubes.
In a small bowl, mix together the olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper and set aside.
Place the ingredients one after the other from bottom to top in two large preserving jars: Dressing, chicken cubes, cucumber strips, cherry tomato halves, corn, lettuce strips and fresh herbs.Serve upside down so that the dressing is evenly distributed.
Bon Appéit!
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