Prep: 30min | Cooking: 30min
Complexity: 1/5
ingredients:
(serves 2)
2 chicken breasts, in strips
salt, pepper, paprika
3 tbsp olive oil
1/2 cup orange juice
1 tsp spearmint
1 romaine lettuce, shredded
1 small fennel, thinly sliced
1 small onion, thinly sliced
1 cup seedless grapes
50g goat cheese, crumbled
For the vinaigrette:
1 tbsp orange juice
1 tbsp lemon juice
1/4 tsp ground ginger
1/4 tsp black pepper
1/8 cup olive oil
method:
Coat chicken in olive oil, and season with salt, and pepper. Marinate in the orange juice for 30 min - 1hour. Meanwhile, heat the oven to 180°C.
Remove the chicken from its marinade and place in a baking dish. Season with more salt, and add the paprika and spearmint. Cook in oven for 30 min.
Combine lettuce, fennel and onion in a salad bowl.
Fry the grapes on medium-high heat for 1 min, and add them to the salad bowl.
Combine the vinaigrette ingredients in a jar and pour over the salad. Mix well, and serve salad onto plates. Add the chicken on top and sprinkle crumbled goat cheese.