Artyom Salad

1 . Stage

Lightly baste the chicken breast fillets so that the thickest part is no thicker than 2-2.5 cm. Place on a Maggi frying sheet, cover with the other half of the sheet and press lightly. Place on a hot frying pan and fry over a little more than the minimum heat for 7 minutes on each side.

2 . Stage

Meanwhile, wash the lettuce leaves, let the water drain and tear with your hands. Place the leaves in a deep salad bowl.

3 . Stage

Add 1 tsp. of pesto sauce to the salad and mix thoroughly. My sauce is homemade with purple basil, so you can see flecks of darker color in the photo. In the original, the sauce is green and blends in perfectly with the green lettuce leaves.

4 . Stage

Peel the orange and remove the outer layer with a thin knife so that there are no outer films.

5 . Stage

Cut the orange into slices so that the cut is in the middle of each slice. Place on the lettuce leaves. Remove the chicken fillets from the frying pan, allow to cool and remove the roasting sheet. Cut the fillet into medium sized pieces and place on the lettuce.

6 . Stage

Place the pickled ginger rolled up in rosettes and drizzle with lemon juice. If you're not a big fan of pickled ginger, don't let it bother you in this salad. Here it does not feel so bright, but gives the salad a completely unique note. Just before using, stir everything again.