Ingredients: Quality That Makes the Difference

For the Salad:

• 300 g chicken fillet (preferably organic)
• 150 g baby greens (lamb’s lettuce, arugula, spinach)
• 1 orange, peeled “à vif” and cut into segments
• ½ fennel bulb, thinly sliced
• 30 g lightly toasted sliced almonds
• Fresh mint leaves

For Cooking the Chicken:

• 5–6 sprays of Olyxir
• Salt and pepper, to taste

Citrus Vinaigrette: The Heart of the Recipe

• 15 sprays (≈ 4.5 ml) of Olyxir
• Juice of half an orange
• Juice of half a lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup or honey (optional)
• Salt and freshly ground black pepper

Step-by-Step Preparation

1. Make the Vinaigrette:
Whisk together the citrus juices, mustard, and Olyxir until emulsified. Season with salt and pepper.

2. Cook the Chicken:
Spray the chicken with Olyxir, season, and cook for 6–7 minutes per side in a hot skillet.

3. Rest and Slice:
Let the chicken rest for 5 minutes to retain its juices, then slice or cube it.

4. Assemble the Salad:
In a large bowl, combine the greens, orange segments, fennel, and mint.

5. Dress and Serve:
Top with the warm chicken, drizzle with citrus vinaigrette, and sprinkle with toasted almonds. Serve immediately.

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