Make a delicious and light Italian salad
Ingredients
- 2 chicken breasts (boned and skinned)
- ½" piece fresh root ginger (grated)
- ½ teaspoon chopped fresh aniseed or dill
- salt and freshly ground white pepper
- 1 celery heart
- 1 apple
- 1 small red pepper
- 4 slices canned pineapple in juice
- 2 tblsp olive oil
- 150 ml crème fraiche
- juice of 1 lemon
- 4 kiwi fruit
- 4 radicchio leaves
Method
- Peel and grate the ginger.
- Mix together half the ginger, the aniseed or dill and half a teaspoon of salt.
- Rub this mixture into the chicken breasts and set aside.
- Wash and dice the celery heart.
- Peel, core and dice the apple.
- Halve, seed, wash and dice the red pepper.
- Drain and dice the pineapple slices.
- Mix together the diced vegetables.
- Heat the oil, and fry the chicken breasts for 3 minutes.
- Turn, season with salt and pepper and fry for a further 3 minutes.
- Mix together the crème fraiche, the remaining ginger and the lemon juice, and season to taste with salt and pepper.
- Pour the dressing over the diced vegetables.
- Peel and slice the kiwi fruit.
- Wash the radicchio leaves.
- Arrange the radicchio leaves on a serving plate and spoon the diced vegetables on top.
- Thinly slice the chicken breasts, and arrange them next to the salad. Garnish with the kiwi.
