Orange Salad with Chicken Breast

A pretty entrée in a winter menu or likewise a whole snack.

Peel the oranges with a kitchen knife so that the white skin is also removed. Then cut them diagonally into half-centimeter thin slices.

Clean chicory, remove outer wilted and damaged leaves. Rinse the perennial and cut diagonally into slices also half centimeter wide. Remove the skin from the onion and slice into very fine rings. Remove the culinary herbs from the stems.

In a salad bowl, mix salt, pepper, very finely chopped chili pepper, vinegar and mustard powder in detail and let it sit for a little while so that the pleasant taste of the mustard powder can develop. Later add the oil and stir everything together to make a creamy marinade. Immediately before serving, mix the prepared ingredients in it.

Roast the chicken breasts in the hot oil on both sides until golden, seasoning with salt and pepper. Brush with soy sauce, balsamic vinegar and orange juice and cook on low heat for about ten minutes. Turn a few times so that the pieces are evenly coated. Finally, sprinkle with grated orange peel or orange zest, if desired.

Wrap the chicken breasts in aluminum foil and let them rest for another ten minutes before cutting them diagonally into narrow slices. Boil off the drippings with the remaining orange juice.

Arrange the leaf salad on plates, place the chicken breasts

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