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ingredients
Chicken
400 g, breast, cut into strips
Vegetable oil
1 tbsp
Bread
1 roll, finely sliced
Carrots
300 g, julienned
Apples
200 g, julienned
Grapes
200 g green + 200 g red, seedless, halved
Celery
150 g, sliced
Chicory
300 g, julienned
White wine vinegar
50 ml
Olive oil
50 ml
Dill
2 springs
Parsley
2 springs
Preparation
Heat the oven to 200°C (180°C in a fan oven), gas 6.
Fry the chicken in in a pan of hot oil for about 2 minutes and keep warm.
Toast the bread slices in the oven for 10-15 minutes until golden brown and crispy.
Mix together the carrots, apples, grapes, celery and chicory and dress with the white wine vinegar and the oil.
Season with salt and ground black pepper.
Add the still warm chicken and serve with the herbs and the toasted bread.
