Wash and dry all the fresh ingredients – lettuce, tomatoes, cherries.
Rub the chicken breast with mustard season with coarse salt and pepper and herbs. Lightly flour the chicken and pan sear skin side down finish cooking in the oven for about 45 minutes at 360°F until cooked and juicy. Let chicken cool down .
Shred the lettuce and arrange on family size salad plate. Boil eggs and cook for 5 minutes. Let it cool and cut into half. Boil corn until tender but firm. Let it cool and cut kernels from the cob.
Slice the tomatoes in half. Slice the avocado into thin slices.
Arrange the tomatoes and cherries around the lettuce slice the habaneras and spread on top. Add the corn and avocado. Slice the chicken breast and place on top of the salad. Sprinkle fresh salt, pepper and olive oil and balsamic salad dressing.
By Honore Gbedze
Preparation Time 20 minutes
Cooking Time 15 minutes
4 medium chicken breasts
4 medium fresh boiled eggs
1 large red leaf lettuce
8 small jubilee cocktail tomatoes
2 medium fresh cooked corn
24 fresh cherries
1 large avocado
1 tablespoon dijon mustard
2 table spoons olive oil
Balsamic salad dressing (optional)
1 tablespoon fresh chopped herbs, thyme, rosemary, oregano
4 tablespoons flour
1 small habaneras pepper
Coarse salt and pepper