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Ingredients (serves 4)
Clean the chicken and divide it into 4 pieces, then place it in a bowl and season with honey, balsamic vinegar, soy sauce, a spring onion, peeled and finely chopped, 2 tablespoons of oil, salt, and freshly ground pepper. Leave to marinate for about half an hour.
Meanwhile, clean and scrape the carrots, divide them into 3 pieces, cut them lengthwise into slices and then into julienne strips. Wash, dry and chop the radicchio, lettuce and remaining spring onion into small pieces; wash and dry the bean sprouts.
Heat 3 tablespoons of oil in a large frying pan and cook the chicken fillets, browning them for about 5 minutes on each side. Turn off the heat and cut them into slices. Arrange the vegetables on a plate, season with salt and a drizzle of oil.
Place the chicken slices in the center of each portion and serve, garnishing as desired with pine nuts, basil and mint leaves.
