Nature & Respect - Layered salad with free-range chicken breast fillet

Ingredients

2 free-range chicken breast fillets - Tender herbs from Nature & Respect
Salt and pepper to taste
600 g mixed green salad (e.g. rocket, spinach, lamb's lettuce)
100 g cherry tomatoes, halved
1/2 cucumber, sliced
1 avocado, cut into slices
3 tbsp Corn
50 g fresh herbs (e.g. parsley, chives), chopped
For the dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp honey
1 tsp Dijon mustard
Salt and pepper to taste

Preparation

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!