Salad

Ingredients

• 4 140g chicken breasts
• 16 green asparagus spears, peeled and blanched
• 2 broccoli stalks, cut into small florets, blanched
• 300g crisp green beans, blanched
• 2 zucchinis, cut into large julienne strips
• 1 red onion, finely chopped
• 1 large ripe but firm mango, diced
• 15 ml olive oil
• 15 ml flax seeds (perfectly ground) or toasted sesame seeds.

For the chicken marinade

• Lemon juice
• 15 ml olive oil
• 30 ml light soy sauce
• 15ml honey mustard 
• Freshly ground pepper

For the vinaigrette

• 30 ml orange juice
• 30 ml rice vinegar
• 10 ml sesame oil
• 30 ml olive oil
• salt and freshly ground pepper

Preparation

• Combine all marinade ingredients.
• Place chicken breasts in a resealable plastic bag. Add marinade and marinate for 2 hours in the refrigerator.
• Sauté zucchini in olive oil.
• Prepare vinaigrette by mixing all ingredients.
• Bring together all the cooled vegetables, onion and mango. Drizzle with vinaigrette and toss gently.
• Cook chicken breasts on barbecue or in cast-iron skillet with fluted bottom.
• Arrange the vegetables in a pretty serving dish and place the fan-shaped chicken breasts on top.
• Sprinkle with toasted sesame seeds or crushed flax seeds.