- 500g of chicken breast
- 2 tablespoons of acacia honey
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of soya sauce
- 2 spring onions
- 2 carrots
- 2 heads of red radicchio
- 1 lettuce
- 100 g of bean sprouts
- 20 g of toasted pine nuts
- Extra virgin olive oil
- Salt and peppercorns to taste
Trim the chicken and cut it into 4 portions, then arrange it in a bowl and dress it with the honey, balsamic vinegar, soya sauce, 1 trimmed spring onion, peeled and finely chopped, 2 tablespoons of oil and some salt and freshly ground pepper. Leave to marinade for around half an hour.
Meantime, wash and scrape the carrots, cut them into 3 parts, then cut into long strips and then into julienne. Wash, dry and chop the radicchio, lettuce and remaining spring onion; wash and dry the bean sprouts.
Heat 3 tablespoons of oil in a large pan and cook the chicken fillets, frying them for around 5 minutes per side. Turn off the heat and cut the chicken into strips. Arrange some of the vegetables on the plates, dress with a drizzle of oil and season with salt. Arrange the strips of chicken in the middle and serve garnished as desired with the pine nuts and a few sprigs of basil and mint.