Chicken Salad

Ingredients

• 1 thumb parmesan
• ½ x chicken breast
• ½ tsp lofoten seaweed bbq & meat spice blend
• 1 x romaine salad
• 2 x nectarines
• ½ x cucumber
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp honey
• ½ tsp dijon mustard
• 1 handful chives
• 2 x chive flower

Method

1. Grate the parmesan.
2. Heat a pan with oil and season the chicken fillet well with barbecue seasoning.
3. Fry the chicken on high heat on both sides. Lower the heat a little and add a little butter to the pan. If you want, you can sprinkle some parmesan over it and fry so that the chicken gets a golden surface with crispy cheese.
4. Rinse the romaine lettuce and tear it into pieces. Dice the nectarine and cucumber. Add everything to a serving bowl.
5. To a small bowl, combine olive oil, red wine vinegar, honey, Dijon mustard and grated parmesan. Season with a little salt and pepper.
6. Mince the chives and divide the chive flower into small flowers. Add the chicken to the salad and top with dressing, grated parmesan and chives and chive flowers. Enjoy!
7. PS: You can make this the day before and save it for lunch. Wait until you are ready to eat it before you add the dressing.