This salad combines fruit and cheese with sharp, sweet balsamic vinegar. If you have trouble finding fresh figs you can use dried figs or dates or fresh pear or apple – whatever you have at hand. The ricotta could also be replaced by mozzarella or feta.
- Chicken breast, lean, raw, 350g
- Salt, 1 pinch
- Black pepper, ground, 1 pinch
- Olive oil spray, 1 spray
- Balsamic vinegar, 2 tablespoons
- Honey, any type, 1 teaspoon
- Rocket, 2 handfuls
- Tomato, 2 large, sliced
- Figs, 2 average, sliced
- Basil, fresh, 0.5 bunch
- Ricotta cheese, reduced fat, 40g
- Butterfly the chicken with a knife, or use a mallet to flatten the chicken breast so it is about 1cm thick.
- Heat a non-stick frying pan over a medium heat. Season the chicken with a pinch of salt, pepper and a spray of olive oil. Place the chicken into the pan and cook for 3-4 minutes each side, or until golden and cooked through. Remove and rest in a warm area.
- Place the same pan back onto a low heat and pour in the balsamic vinegar, 1 tablespoon of water and the honey. Gently simmer for a couple of minutes to reduce and thicken slightly, remove from the heat and allow to cool.
- Place the rocket leaves on two serving plates and top with the sliced tomato and fruit. Slice the rested chicken and lay over the salad, along with the basil leaves, ricotta and a drizzle of balsamic. Serve warm.
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