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Chicken salad with Timut pepper and citrus fruit





  1. 1

    Cut the chicken breast fillet in slices and scrub it with some salt with herbs.

  2. 2

    Fry the chicken slices in 1 tablespoon of Huile de tous les jours oil in a pan over a medium fire.

  3. 3

    Peel the grapefruits and oranges, cut them in pieces and put them in a salad bowl. Cut the avocado and add it to the salad bowl, as well as the fried chicken pieces.

  4. 4

    Add the arugula salad and mix gently.

  5. 5

    Prepare the vinaigrette with 4 tablespoons of Huile de tous les jours oil, 2 tablespoons of Modena vinegar IGP, and one or two pinches of salt with herbs.

  6. 6

    Add the lavender honey IGP, a pinch of Timut pepper and pour the vinaigrette on the salad.