Sautéed Garlic Chicken Salad

Name: Sautéed Garlic Chicken Salad
Yield: 2 servings
Cuisine: American
Ingredients: 1 Chicken breast; 1 clove Garlic; 1 Salt and coarsely ground black pepper; 1 Potato; 4 Cherry tomatoes; 1 Mesclun mix; 1 tbsp Vegetable oil; 1 Apple cider vinegar

cookpad.japan @cookpad_jp

I was picked as a cooking tester for a brand of vinegar. I tasted the vinegar at the interview and wanted to make the salad like this. The salad was tasty as I hoped!

Apple cider vinegar I used has spices such as clove and cardamon and perfectly matches the umami from chicken and scallops. Recipe by ochikeron

I was picked as a cooking tester for a brand of vinegar. I tasted the vinegar at the interview and wanted to make the salad like this. The salad was tasty as I hoped!

Apple cider vinegar I used has spices such as clove and cardamon and perfectly matches the umami from chicken and scallops. Recipe by ochikeron

cookpad.japan @cookpad_jp

I was picked as a cooking tester for a brand of vinegar. I tasted the vinegar at the interview and wanted to make the salad like this. The salad was tasty as I hoped!

Apple cider vinegar I used has spices such as clove and cardamon and perfectly matches the umami from chicken and scallops. Recipe by ochikeron

I was picked as a cooking tester for a brand of vinegar. I tasted the vinegar at the interview and wanted to make the salad like this. The salad was tasty as I hoped!

Apple cider vinegar I used has spices such as clove and cardamon and perfectly matches the umami from chicken and scallops. Recipe by ochikeron

Saved

Ingredients

2 servings

1Chicken breast
1 cloveGarlic
1Salt and coarsely ground black pepper
1Potato
4Cherry tomatoes
1Mesclun mix
1 tbspVegetable oil
1Apple cider vinegar

Saved

Steps

1

Slice the garlic (remove the core). Season the chicken with the garlic, salt and pepper. Halve or quarter the cherry tomatoes. Wash the mesclun mix and drain well.
2

Cut the potatoes into wedges. Heat 1 tablespoon of vegetable oil in a pan over medium-high heat and add the potatoes and cook until nicely browned and crispy on the outside. Remove the potatoes from the pan and season with salt and pepper.
3

In the same pan, sauté the chicken, skin side down, until the skin is golden brown and crispy. Flip the chicken and sauté until fully cooked.
4

Slice the chicken and place on a plate and top with the potatoes, cherry tomatoes and baby leaves. Sprinkle with the rough ground black pepper and drizzle with apple cider vinegar.