Chicken Breast on Orange Celery Salad with Cranberries and Roasted Almond Kernels

(circa 35 min):

Melt brown sugar, add cranberries, extinguish with cranberry juice, reduce slightly and set aside. Briefly roast the almond kernels.

Season chicken with chili flakes, vanilla salt and fry briefly in hot olive oil. Transfer to thyme bed and cook in heated oven at 100 °C for ten minutes.

Remove the threads from the celery and cut into pieces.

Remove the peel from the orange and cut into fillets. Remove the peel from the ginger and dice finely. Mix everything well with orange marmalade, orange juice, cooled pressed olive oil and orange vinegar, season with chili flakes and vanilla salt and pour over the celery orange salad form – marinate.

Rinse frisee leaves, drain and arrange as a bed on a flat plate. Evenly distribute the marinated leaf lettuce on top.

Cut the chicken breast into slices and place on top of the leaf salad, add cranberries and sprinkle with almond kernels.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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