Tasting Notes

The perfect summer dish for two – earthy spinach, juicy chicken, sweet snap peas give that crunch, grapes, adding sweetness and lovely ripe tomatoes, all bathed a super-duper dressing that uses Japanese vinegar.

What You Need

3/4 pound skinless chicken breast.

10 cherry tomatoes.

10 snap peas.

3 cups spinach.

10 green grapes.

8 tablespoons Japanese vinegar.

6 tablespoons olive oil.

Salt and pepper.

Equipment

1 frying pan.

1 salad bowl.

Method

Salt and pepper your chicken breast to taste.

In a frying pan, medium heat, place your chicken breast. Depending on the thickness of the breast fry the chicken for about four minutes, then flip and cook for another four minutes. The chicken breast is ready when it feels slightly springy. Once done, remove to a plate and let rest.

After 15 minutes slice the chicken medium thickness and then cut the slices into small chunks. Once done, place into the salad bowl.

Cut your cherry tomatoes in half, add to salad bowl.

Add your grapes.

Take your snap peas at one end of the peas there is a fine thread running along the peas, grab the end and peel the thread away from the peas, cut the peas into three slices, add to the salad bowl.

Now take your spinach and add to the salad bowl, you may have to tear the spinach into smaller pieces depending on the size.

Add your vinegar, four tablespoons of olive, add to salad bowl. Season with salt and pepper. Mix everything well, taste and adjust seasoning if needed.

You are now ready to serve.

Delicioso