Ingredients for 4 Servings
For the salad
- Mixed leafy greens with edible flowers
For the chicken breast
- 1 chicken breast
- 1 tbsp tarragon mustard
- 2 tsp sweet paprika powder
- 1 tsp salt
- 3 tbsp oil
- 4 tbsp STROH 60
For the sweet potato cubes
- 1 sweet potato
- 500 ml corn oil
- 1 tsp salt
For the dressing
- zest of 1 orange
- juice of 1 orange
- juice of 1 lemon
- 50 ml olive oil
- 3 tbsp STROH 60
- salt
- pepper
Preparation
- For the chicken breast, marinate the meat with STROH and rub it with mustard and paprika. Season with salt.
- In a pan, fry the chicken breast with oil and deglaze with a splash of STROH. Remove from the pan and let it rest briefly. Slice the chicken breast before serving.
- For the sweet potato cubes, peel the potato and cut it into small cubes.
- Heat a pot with oil. Fry the potatoes over high heat until golden brown, then remove and drain briefly on a kitchen towel. Season with salt before serving.
- For the dressing, grate the orange zest and squeeze the citrus fruits. Mix all the ingredients together and season with salt and pepper.
- Mix the leafy greens with the dressing. Arrange the chicken breast and sweet potato on top and serve immediately.
