- 600 g deboned chicken breasts without skin
- 18 cherry tomatoes
- balsamic vinegar syrup (see below)
- 60 g rocket leaves
- 60 g baby herbs
- 60 g cos lettuce
- 200 g cucumber, cut into long, thin strips
- Hand full of spring onions, cut into little rounds
- smoked paprika aïoli (see below)
- 60 g parmesan shavings
Preheat oven to 180 °C. Heat a non-stick pan over medium heat. Cook chicken until browned. Put chicken on greased baking tray and bake for 5 – 7 minutes. Allow to cool and refrigerate. Preheat oven to 220 °C. Put tomatoes on a greased baking tray and roast for about 3 – 4 minutes until skin begins to blister. Take out and pour balsamic syrup over them. Allow to cool. Thinly slice the chicken. Rinse salad leaves and dry them with kitchen towels. Arrange on a salad bowl. Arrange tomatoes, cucumber, spring onions and chicken on top. Sprinkle over the smoked paprika aïoli and parmesan shavings.
- 200 ml balsamic vinegar
- 200 g white sugar
Put vinegar and sugar in a pot and heat over low heat. Bring to the boil and remove from heat. Allow to cool.
Smoked paprika aïoli
- 1 egg yolk
- 10 ml white wine vinegar
- 500 ml sunflower oil
- 5 ml smoked paprika
- Salt and freshly ground black pepper to taste
Beat egg yolk with electric beater and add vinegar. Mix well. Add oil gradually while beating. Add paprika and season with salt and black pepper. Refrigerate until required.
Tip If the aïoli becomes too thick, add a tablespoon of lukewarm water.