Roasted Chicken Salad with Fresh Vegetables

👨‍🍳 Method

For the Salad Dressing

1. 1
   In a small bowl, whisk the oil, lemon juice, honey, mustard and salt until smooth.

   Bowl

   💡Mustard binds the oil with the rest of the dressing, so it doesn't separate quickly. Whisk just before pouring.

For the Pan-Seared Cut

1. 2
   In a bowl, mix the olive oil, paprika, garlic, salt and black pepper and coat the chicken in the mixture.

   Bowl
2. 3
   Cover and marinate in the fridge 15 minutes.

   Refrigerator
3. 4
   Heat the olive oil in a large pan over high heat.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4. 5
   Fry the chicken in a single layer 6–7 minutes per side, until it is golden and cooked through.

   Stove

   💡Chicken pieces in a single layer, left alone until the underside releases, sear and brown; in a crowded pan they release liquid and steam.
5. 6
   Let the chicken rest 5 minutes before cutting.

   KnifeCutting board

To assemble

1. 7
   Let the chicken cool slightly and slice it into thin slices.

   KnifeCutting board
2. 8
   Arrange the leaves on a serving plate.
3. 9
   Arrange on top the tomatoes, cucumber, pepper, olives and sliced chicken.
4. 10
   Sprinkle the cheese on top.
5. 11
   Drizzle with the dressing and serve immediately.

   💡The dressing goes on only just before serving: dressed green leaves wilt within minutes.