Chicken Melon Salad

For the chicken melon salad, season the chicken breast with pepper and salt, sear briefly in hot olive oil and bake in the oven at about 100 °C for 15 to 20 min. Let cool and cut into slices.

Clean spring onions and cut into diagonal rings. Cut vanilla bean in half lengthwise, scrape out pith. Halve the lime and squeeze out the juice. Wash chicory and separate individual leaves. Wash, dry and shred lettuce. Cut melon in half, pit and scoop out balls with a Parisian spoon.

Whisk the passion fruit juice with the scallions, curry powder, chili spice and vanilla pulp and season with salt.

Toss the chicken breast pieces with the melon balls and marinate with lime juice and olive oil.

Line a deep plate with the leaf lettuce and chicory and arrange the chicken melon salad on top. Top with the passion fruit dressing and sprinkle with cress.

Preparation Tip:

If you like to cook with fresh herbs, it's best to get kitchen herbs in pots - that way you'll always have everything on hand!

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